RECIPE DETAILS
Item ID: FS071
Serving Description: 2 Cup (12oz.)
Food Category: Entrees
HACCP Process Category: SameDay
RECIPE DETAILS
Item ID: FS071
Serving Description: 2 Cup (12oz.)
Food Category: Entrees
HACCP Process Category: SameDay
Ingredients
Ingredients list for this recipe is unavailable.
Instructions
Pre-Preparation
Recipe Source: Vermont FEED cookbook: “New School Cuisine”
Green onions yield 83%
Cooked bell pepper yields 73%
Cooked carrots yield 76%
1. Thaw the chicken.
2. Wash and shred the carrots.
3. Wash and slice the green onions and peppers.
4. Wash and mince the garlic and ginger.
Preparation
1. Cook spaghetti in boiling water for about 2 minutes until al dente.
2. Saute the shredded carrots, peppers, and green onions until soft, between 5-10 minutes.
3. Add the chicken and cook until an internal temperature of 165 degrees is reached, about 5-9 minutes.
4. Blend together the garlic, ginger, hot sauce, soy sauce, vinegar, and sesame oil.
5. Add the sauce to the skillet and cook for approximately 5 minutes.
6. Add the spaghetti and stir to combine all ingredients together.
7. Transfer to hotel pans for service. Each pan should weigh around 14.6 lbs.
8. Cover and hold in hotbox above 140 degrees until service.
Serving
Serving = 2 Cup (12oz.)
Food Groups/Meal Patterns
Recipe Analysis:
Servings per meal pattern are based on default serving size and measure:
| Fruits: 0 | Vegetables Total: 0.125 | Meat/Meat Alternative: 3 | Calories: 490.62 |
| Dark Green: 0 | Milk: 0 | Sat. Fat: 5.27% | |
| Red Orange: 0.125 | Grains: 2 | Sodium: 903.63 | |
| Legumes: 0 | |||
| Starchy: 0 | |||
| Other: 0 | |||
| Additional: 0 |
