Chicken and Broccoli Stir Fry
Family Child Care
| Ingredients | Amount / Measure | Notes |
|---|
- Peppers, sweet, red, raw ‎ 4 7/8 oz.
- Carrots, raw ‎ 4 1/3 oz.
- Chicken Diced, 1/2", White Meat, Low Sodium, 2M, 59/2.7oz, 10#, Tyson,10241600928 ‎ 7 1/4 oz.
- Broccoli, raw ‎ 3 oz.
- Vegetable oil, palm kernel ‎ 3/4 tsp.
- Garlic, raw ‎ 3/8 tsp.
- Asian Sauce - CACFP ‎ 3/4 oz.
Asian Sauce - Recipe
- Vegetable oil, palm kernel ‎ < 1/8 tsp.
- Garlic, raw ‎ 1/8 tsp.
- Ginger root, raw ‎ 1/4 tsp.
- Spices, pepper, red or cayenne ‎ < 1/8 tsp.
- Sauce, hoisin, ready-to-serve ‎ 1/4 tsp.
- Soy sauce, reduced sodium, made from hydrolyzed vegetable protein ‎ 1 tbsp., 1/2 tsp. ‎
- Honey ‎ 1/8 tsp.
- Lime juice, raw ‎ 1/2 tsp.
- Vinegar, distilled ‎ 1/2 tsp.
- Cornstarch ‎ 1/4 tsp.
- Beverages, water, tap, drinking ‎ 1 tsp.
INSTRUCTIONS
- In a large pan, heat oil on medium heat. Saute carrots for 2-3 minutes. Add peppers and saute a few minutes more.Â
- Add Asian Sauce recipe (3oz) and mix in.Â
- Add chicken to skillet and warm throughout.
- Add broccoli and garlic and saute until tender. Hold for hot service.
NUTRITION INFORMATION
Child Care Centers - 25 servings
| Ingredients | Amount / Measure | Notes |
|---|
- Peppers, sweet, red, raw ‎ 1 Ibs., 4 oz. ‎
- Carrots, raw ‎ 1 Ibs., 2 oz. ‎
- Chicken Diced, 1/2", White Meat, Low Sodium, 2M, 59/2.7oz, 10#, Tyson,10241600928 ‎ 1 Ibs., 14 oz. ‎
- Broccoli, raw ‎ 12 oz.
- Vegetable oil, palm kernel ‎ 1 tbsp.
- Garlic, raw ‎ 1 1/2 tsp.
- Asian Sauce - CACFP ‎ 3 oz.
Asian Sauce - Recipe
- Vegetable oil, palm kernel ‎ 1/4 tsp.
- Garlic, raw ‎ 1/2 tsp.
- Ginger root, raw ‎ 1 tsp.
- Spices, pepper, red or cayenne ‎ 1/8 tsp.
- Sauce, hoisin, ready-to-serve ‎ 3/4 tsp.
- Soy sauce, reduced sodium, made from hydrolyzed vegetable protein ‎ ‎ 1/4 c., 2 1/2 tsp. ‎
- Honey ‎ 1/2 tsp.
- Lime juice, raw ‎ 1 7/8 tsp.
- Vinegar, distilled ‎ 1 7/8 tsp.
- Cornstarch ‎ 3/4 tsp.
- Beverages, water, tap, drinking ‎ 1 tbsp., 7/8 tsp. ‎
INSTRUCTIONS
- In a large pan, heat oil on medium heat. Saute carrots for 2-3 minutes. Add peppers and saute a few minutes more.Â
- Add Asian Sauce recipe (3oz) and mix in.Â
- Add chicken to skillet and warm throughout.
- Add broccoli and garlic and saute until tender. Hold for hot service.
NUTRITION INFORMATION
Schools - 50 servings
| Ingredients | Amount / Measure | Notes |
|---|
- Peppers, sweet, red, raw ‎ 5 Ibs.
- Carrots, raw ‎ 4 Ibs., 8 oz. ‎
- Chicken Diced, 1/2", White Meat, Low Sodium, 2M, 59/2.7oz, 10#, Tyson,10241600928 ‎ 7 Ibs., 8 oz. ‎
- Broccoli, raw ‎ 3 ibs.
- Vegetable oil, palm kernel ‎ 1/4 c.
- Garlic, raw ‎ 2 tbsp.
- Asian Sauce - CACFP ‎ 12 oz.
Asian Sauce - Recipe
- Vegetable oil, palm kernel ‎ 5/8 tsp.
- Garlic, raw ‎ 1 7/8 tsp.
- Ginger root, raw ‎ 1 tbsp., 5/8 tsp. ‎
- Spices, pepper, red or cayenne ‎ 1/2 tsp.
- Sauce, hoisin, ready-to-serve ‎ 1 tbsp.
- Soy sauce, reduced sodium, made from hydrolyzed vegetable protein ‎ ‎ 1 c., 3 tbsp., 5/8 tsp. ‎
- Honey ‎ 1 7/8 tsp.
- Lime juice, raw ‎ 2 tbsp., 1 1/4 tsp. ‎
- Vinegar, distilled ‎ 2 tbsp., 1 1/4 tsp. ‎
- Cornstarch ‎ 1 tbsp.
- Beverages, water, tap, drinking ‎ 1/4 c., 1 tbsp., 1/4 tsp. ‎
INSTRUCTIONS
- In a large pan, heat oil on medium heat. Saute carrots for 2-3 minutes. Add peppers and saute a few minutes more. Add Asian Sauce recipe (3oz) and mix in.Â
- Add Asian Sauce recipe (3oz) and mix in.Â
- Add chicken to skillet and warm throughout.
- Add broccoli and garlic and saute until tender. Hold for hot service.
NUTRITION INFORMATION
Schools - 100 servings
| Ingredients | Amount / Measure | Notes |
|---|
- Peppers, sweet, red, raw ‎ 10 Ibs.
- Carrots, raw ‎ 9 Ibs.
- Chicken Diced, 1/2", White Meat, Low Sodium, 2M, 59/2.7oz, 10#, Tyson,10241600928 ‎ 15 Ibs.
- Broccoli, raw ‎ 6 Ibs.
- Vegetable oil, palm kernel ‎ 1/2 c.
- Garlic, raw ‎ 1/4 c.
- Asian Sauce - CACFP ‎ 1 Ibs., 8 oz. ‎
Asian Sauce - Recipe
- Vegetable oil, palm kernel ‎ 1 1/4 tsp.
- Garlic, raw ‎ 1 tbsp., 5/8 tsp. ‎
- Ginger root, raw ‎ 2 tbsp., 1 1/4 tsp. ‎
- Spices, pepper, red or cayenne ‎ 1 tsp.
- Sauce, hoisin, ready-to-serve ‎ 1 tbsp., 2 7/8 tsp. ‎
- Soy sauce, reduced sodium, made from hydrolyzed vegetable protein ‎ 1 pt., 1/3 c., 1 tbsp., 1/4 tsp. ‎
- Honey ‎ 1 tbsp., 5/8 tsp. ‎
- Lime juice, raw ‎ 1/4 c., 2 1/2 tsp. ‎
- Vinegar, distilled ‎ 1/4 c., 2 1/2 tsp. ‎
- Cornstarch ‎ 1 tbsp., 2 7/8 tsp. ‎
- Beverages, water, tap, drinking ‎ 1/2 c., 2 tbsp., 1/2 tsp. ‎
INSTRUCTIONS
- In a large pan, heat oil on medium heat. Saute carrots for 2-3 minutes. Add peppers and saute a few minutes more.Â
- Add Asian Sauce recipe (3oz) and mix in.Â
- Add chicken to skillet and warm throughout.
- Add broccoli and garlic and saute until tender. Hold for hot service.