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Chicken Kung Pao Bowl

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

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