RECIPE DETAILS
Item ID: FS032
Serving Description: 3/4 Cup (6oz.)
Food Category: Entrees
HACCP Process Category: SameDay
RECIPE DETAILS
Item ID: FS032
Serving Description: 3/4 Cup (6oz.)
Food Category: Entrees
HACCP Process Category: SameDay
Ingredients
Ingredients list for this recipe is unavailable.
Instructions
Pre-Preparation
Recipe Source: Boulder Valley School District Food Services
Green onions yield 83%
1. Mince garlic and ginger.
2. Dice green onions.
3. Chop roasted red peppers - Reserve liquid.
4. Preheat oven to 350 degrees F.
Preparation
1. Make the sauce:
a. Mix together sesame oil, soy sauce, brown sugar, white wine vinegar, garlic, ginger, crushed red pepper spice , and liquid from roasted red peppers.
b. Bring mixture to a boil.
c. Whisk the cornstarch with enough water to form a slurry.
d. Add the slurry to the sauce and simmer until sauce is a thin gravy consistency.
2. Mix chicken, roasted red peppers, and green onions.
3. Pour sauce over chicken/veggie mixture.
4. Portion into hotel pans (11.25 lbs per pan).
5. Heat at 350 degrees for about 25 minutes or until 165 degrees is reached.
Serving
Serving = 3/4 Cup (6oz.)
Optional: Serve over rice
Food Groups/Meal Patterns
Recipe Analysis:
Servings per meal pattern are based on default serving size and measure:
| Fruits: 0 | Vegetables Total: 0 | Meat/Meat Alternative: 2.5 | Calories: 201.85 |
| Dark Green: 0 | Milk: 0 | Sat. Fat: 7.21% | |
| Red Orange: 0 | Grains: 0 | Sodium: 880.65 | |
| Legumes: 0 | |||
| Starchy: 0 | |||
| Other: 0 | |||
| Additional: 0 |
