Chicken Kung Pao

Family Child Care

Ingredients Amount / Measure Notes
  • garlic 1-1/2 tsp
  • ginger 1-1/2 tsp
  • onion 1/4 cup
  • red bell pepper 1-1/2 cups
  • sesame oil 1-1/2 tsp
  • hoisin sauce 4 tsp
  • teriyaki sauce low sodium 2-3/4 tsp
  • light brown sugar packed 1 tsp
  • rice wine vinegar 1-1/2 tsp
  • cornstarch 1 tsp
  • water 2 tsp
  • shredded chicken 13-1/3 oz


INSTRUCTIONS


  • Mince garlic and ginger, dice green onions, and julienne red peppers.
  • In a sauce pot, combine sesame oil, hoisin, teriyaki, brown sugar, vinegar, garlic, and ginger. Mix together and bring to a boil.
  • Mix together corn starch and water into a slurry. Pour into sauce mixture stirring constantly.
  • Divide chicken, onions, and peppers into 12 x 20 inch pan. Heat in a 350° F oven until internal temperature reaches 165° F.
  • Remove from oven and pour sauce over chicken.

NUTRITION INFORMATION


Nutrition Facts
Chicken Kung Pao - Family Child Care
Amount per Serving
Calories
206
% Daily Value*
Fat
 
8.18
g
13
%
Saturated Fat
 
1.83
g
11
%
Sodium
 
286
mg
12
%
Carbohydrates
 
9.91
g
3
%
Fiber
 
1.43
g
6
%
Sugar
 
4.3
g
5
%
Protein
 
22.3
g
45
%
* Percent Daily Values are based on a 2000 calorie diet.
https://cookingforkids.ok.gov/wp-content/uploads/2022/09/Chicken-Kung-Pao-4.pdf
Age Group: Family Child Care
Serving Size: 4(3/4 cup)

Spicy chicken stir-fry with peanuts and vegetables.

Child Care Centers - 25 servings

Ingredients Amount / Measure Notes
  • 799939 GARLIC,RAW 3 Tbsp + 3/4 tsp
  • 011216 GINGER ROOT,RAW 3 Tbsp + 3/4 tsp
  • 011291 ONIONS,SPRING OR SCALLIONS (INCL TOPS&BU 1 1/3 cup
  • 011821 PEPPERS,SWT,RED,RAW 8 7/8 cup
  • 004058 OIL,SESAME,SALAD OR COOKING 3 Tbsp + 3/4 tsp
  • 006175 SAUCE,HOISIN,RTS 1/2 cup
  • 006189 SAUCE,TERIYAKI,RTS,RED NA 1/3 cup
  • 901530 SUGARS,BROWN,LIGHT 1 Tbsp + 2 1/4 TSP (packed)
  • 902953 Vinegar, Rice Wine 3 Tbsp + 3/4 tsp
  • 020027 CORNSTARCH 1 Tbsp + 2 1/4 tsp
  • 014429 BEVERAGES,H2O,TAP,MUNICIPAL 1/4 cup
  • 902957 Chicken, Shredded 5 lbs + 4 ozs


INSTRUCTIONS


  • Mince garlic and ginger, dice green onions, and julienne red peppers.
  • In a sauce pot, combine sesame oil, hoisin, teriyaki, brown sugar, vinegar, garlic, and ginger. Mix together and bring to a boil.
  • Mix together corn starch and water into a slurry. Pour into sauce mixture stirring constantly.
  • Divide chicken, onions, and peppers into hotel pans, or 12 x 20 inch pan. Heat in a 350° F oven until internal temperature reaches 165° F.
  • Remove from oven and pour sauce over chicken. Hold hot for service.

NUTRITION INFORMATION


Nutrition Facts
Chicken Kung Pao - Child Care Centers - 25 servings
Amount per Serving
Calories
206
% Daily Value*
Fat
 
8.18
g
13
%
Saturated Fat
 
1.83
g
11
%
Cholesterol
 
68
mg
23
%
Sodium
 
286
mg
12
%
Carbohydrates
 
9.91
g
3
%
Fiber
 
1.43
g
6
%
Sugar
 
4.3
g
5
%
Protein
 
22.3
g
45
%
Vitamin A
 
1702.3
IU
34
%
Vitamin C
 
68.7
mg
83
%
Calcium
 
13.01
mg
1
%
Iron
 
1.54
mg
9
%
* Percent Daily Values are based on a 2000 calorie diet.
https://cookingforkids.ok.gov/wp-content/uploads/2022/09/Chicken-Kung-Pao-CACFP-25.pdf
Age Group: Child Care Centers
Serving Size: 25

Spicy chicken stir-fry with peanuts and vegetables.

Schools - 50 servings

Ingredients Amount / Measure Notes
  • 799939 GARLIC,RAW 1/3 cup + 3 1/2 tsp
  • 011216 GINGER ROOT,RAW 1/3 cup + 3 1/2 tsp
  • 011291 ONIONS,SPRING OR SCALLIONS (INCL TOPS&BU 9 ozs
  • 011821 PEPPERS,SWT,RED,RAW 5 lbs + 13 ozs
  • 004058 OIL,SESAME,SALAD OR COOKING 1/3 cup + 3 1/2 tsp
  • 006175 SAUCE,HOISIN,RTS 1 cup
  • 006189 SAUCE,TERIYAKI,RTS,RED NA 1/2 cup + 2 ozs
  • 901530 SUGARS,BROWN,LIGHT 3 1/2 TBSP (packed)
  • 902953 Vinegar, Rice Wine 1/3 cup + 3 1/2 tsp
  • 020027 CORNSTARCH 3 1/2 Tbsp
  • 014429 BEVERAGES,H2O,TAP,MUNICIPAL 1/2 cup
  • 902957 Chicken, Shredded 10 lbs + 7 ozs


INSTRUCTIONS


  • Mince garlic and ginger, dice green onions, and julienne red peppers.
  • In a sauce pot, combine sesame oil, hoisin, teriyaki, brown sugar, vinegar, garlic, and ginger. Mix together and bring to a boil.
  • Mix together corn starch and water into a slurry. Pour into sauce mixture stirring constantly.
  • Divide chicken, onions, and peppers into hotel pans. Heat in a 350°F oven until internal temperature reaches 165° F.
  • Remove from oven and pour sauce over chicken. Hold hot for service.

NUTRITION INFORMATION


Nutrition Facts
Chicken Kung Pao - Schools - 50 servings
Amount per Serving
Calories
206
% Daily Value*
Fat
 
8.18
g
13
%
Saturated Fat
 
1.83
g
11
%
Cholesterol
 
68
mg
23
%
Sodium
 
286
mg
12
%
Carbohydrates
 
9.91
g
3
%
Fiber
 
1.43
g
6
%
Sugar
 
4.3
g
5
%
Protein
 
22.3
g
45
%
Vitamin A
 
1702.3
IU
34
%
Vitamin C
 
68.7
mg
83
%
Calcium
 
13.01
mg
1
%
Iron
 
1.54
mg
9
%
* Percent Daily Values are based on a 2000 calorie diet.
https://cookingforkids.ok.gov/wp-content/uploads/2022/09/Chicken-Kung-Pao-50.pdf
Age Group: Schools
Serving Size: 50

Spicy chicken stir-fry with peanuts and vegetables.

Schools - 100 servings

Ingredients Amount / Measure Notes
  • 799939 GARLIC,RAW 3/4 cup + 1 Tbsp
  • 011216 GINGER ROOT,RAW 3/4 cup + 1 Tbsp
  • 011291 ONIONS,SPRING OR SCALLIONS (INCL TOPS&BU 1 lb + 2 ozs
  • 011821 PEPPERS,SWT,RED,RAW 11 lbs + 10 ozs
  • 004058 OIL,SESAME,SALAD OR COOKING 3/4 cup + 1 Tbsp
  • 006175 SAUCE,HOISIN,RTS 2 cups
  • 006189 SAUCE,TERIYAKI,RTS,RED NA 1 cup + 4 ozs
  • 901530 SUGARS,BROWN,LIGHT 1/3 cup + 5 TSP (packed)
  • 902953 Vinegar, Rice Wine 3/4 cup + 1 Tbsp
  • 020027 CORNSTARCH 1/3 cup + 5 tsp
  • 014429 BEVERAGES,H2O,TAP,MUNICIPAL 1 cup
  • 902957 Chicken, Shredded 20 lbs + 13 ozs


INSTRUCTIONS


  • Mince garlic and ginger, dice green onions, and julienne red peppers.
  • In a sauce pot, combine sesame oil, hoisin, teriyaki, brown sugar, vinegar, garlic, and ginger. Mix together and bring to a boil.
  • Mix together corn starch and water into a slurry. Pour into sauce mixture stirring constantly.
  • Divide chicken, onions, and peppers into hotel pans. Heat in a 350°F oven until internal temperature reaches 165° F.
  • Remove from oven and pour sauce over chicken. Hold hot for service.

NUTRITION INFORMATION


Nutrition Facts
Chicken Kung Pao - Schools - 100 servings
Amount per Serving
Calories
206
% Daily Value*
Fat
 
8.18
g
13
%
Saturated Fat
 
1.83
g
11
%
Cholesterol
 
68
mg
23
%
Sodium
 
286
mg
12
%
Carbohydrates
 
9.91
g
3
%
Fiber
 
1.43
g
6
%
Sugar
 
4.3
g
5
%
Protein
 
22.3
g
45
%
Vitamin A
 
1702.3
IU
34
%
Vitamin C
 
68.7
mg
83
%
Calcium
 
13.01
mg
1
%
Iron
 
1.54
mg
9
%
* Percent Daily Values are based on a 2000 calorie diet.
https://cookingforkids.ok.gov/wp-content/uploads/2022/09/Chicken-Kung-Pao-100.pdf
Age Group: Schools
Serving Size: 100

Spicy chicken stir-fry with peanuts and vegetables.