RECIPE DETAILS
Item ID: FS047
Serving Description: 1 Cup (6oz.)
Food Category: Entrees
HACCP Process Category: SameDay
RECIPE DETAILS
Item ID: FS047
Serving Description: 1 Cup (6oz.)
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. Shred the carrots.
2. Slice the green onions and peppers.
3. Mince the garlic and ginger.
4. Thaw the chicken.
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.
Serving
Serving = 1 Cup (6oz.)
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: 1.5 | Calories: 247.67 |
| Dark Green: 0 | Milk: 0 | Sat. Fat: 5.23% | |
| Red Orange: 0 | Grains: 1 | Sodium: 454.96 | |
| Legumes: 0 | |||
| Starchy: 0 | |||
| Other: 0 | |||
| Additional: 0 |
