Chicken Kung Pao
Family Child Care
| Ingredients | Amount / Measure | Notes |
|---|
- Garlic, raw 2 1/4 tsp.
- Ginger root, raw 1 1/2 tsp.
- Onions, spring or scallions (includes tops and bulb), raw chopped 3 tbsp., 2 5/8 tsp.
- Peppers, sweet, red, raw 10 1/8 oz.
- Oil, sesame, salad or cooking 2 1/4 tsp.
- Sauce, hoisin, ready-to-serve 1 tbsp., 2 7/8 tsp.
- Sauce, teriyaki, ready-to-serve 1 tbsp., 7/8 tsp.
- Sugars, brown packed 1 1/2 tsp.
- Vinegar, Rice, 4/1 gal, 33.68#, Kikkoman, 02020 2 1/4 tsp.
- Corn Starch, Box, 24/1lb, Monarch, 884686 1/8 oz.
- Beverages, water, tap, municipal 1 tbsp.
- Chicken Pulled, 65 Dark/35 White, Low Sodium, FC, 2M, 73/2.2oz,10#, Tyson, 10460210928 13 1/4 oz.
- Spices, pepper, red or cayenne 1/8 tsp.
- Sambal Oelek 3/4 tsp.
INSTRUCTIONS
- Mince garlic and ginger, dice green onions, and medium dice red bell peppers.
- In a saucepan combine sesame oil, hoisin, teriyaki, brown sugar, vinegar, garlic, and ginger. Mix together and bring to a boil.
- In a small bowl, mix cornstarch and water to make a slurry. Pour into sauce mixture, stirring constantly until smooth and thickened.
- Divide chicken and peppers into hotel pans or 12x20 pan. Bake in a 350 degree F oven for20-30 minutes until the internal temperature reaches 165 degrees F.
- Remove from oven and pour sauce over chicken. Stir in sambal and pepper flakes. Garnish with green onions. Hold hot for service.
NUTRITION INFORMATION
Child Care Centers - 25 servings
| Ingredients | Amount / Measure | Notes |
|---|
- Garlic, raw 3 tbsp.
- Ginger root, raw 2 tbsp.
- Onions, spring or scallions (includes tops and bulb), raw chopped 1 c.
- Peppers, sweet, red, raw 2 Ibs., 10 oz.
- Oil, sesame, salad or cooking 3 tbsp.
- Sauce, hoisin, ready-to-serve 1/2 c.
- Sauce, teriyaki, ready-to-serve 1/3 c.
- Sugars, brown packed 2 tbsp.
- Vinegar, Rice, 4/1 gal, 33.68#, Kikkoman, 02020 3 tbsp.
- Corn Starch, Box, 24/1lb, Monarch, 884686 3/8 oz.
- Beverages, water, tap, municipal 1/4 c.
- Chicken Pulled, 65 Dark/35 White, Low Sodium, FC, 2M, 73/2.2oz,10#, Tyson, 10460210928 3 Ibs., 7 oz.
- Spices, pepper, red or cayenne 1/2 tsp.
- Sambal Oelek 1 tbsp.
INSTRUCTIONS
- Mince garlic and ginger, dice green onions, and medium dice red bell peppers.
- In a saucepan combine sesame oil, hoisin, teriyaki, brown sugar, vinegar, garlic, and ginger. Mix together and bring to a boil.
- In a small bowl, mix cornstarch and water to make a slurry. Pour into sauce mixture, stirring constantly until smooth and thickened.
- Divide chicken and peppers into hotel pans or 12x20 pan. Bake in a 350 degree F oven for20-30 minutes until the internal temperature reaches 165 degrees F.
- Remove from oven and pour sauce over chicken. Stir in sambal and pepper flakes. Garnish with green onions. Hold hot for service.
NUTRITION INFORMATION
Schools - 50 servings
| Ingredients | Amount / Measure | Notes |
|---|
- Garlic, raw 1/3 c., 2 tsp.
- Ginger root, raw 1/4 c.
- Onions, spring or scallions (includes tops and bulb), raw chopped 1 pt.
- Peppers, sweet, red, raw 5 Ibs., 4 oz.
- Oil, sesame, salad or cooking 1/3 c., 2 tsp.
- Sauce, hoisin, ready-to-serve 1 c.
- Sauce, teriyaki, ready-to-serve 1/2 c., 2 tbsp., 1 3/4 tsp.
- Sugars, brown packed 1/4 c.
- Vinegar, Rice, 4/1 gal, 33.68#, Kikkoman, 02020 1/3 c., 2 tsp.
- Corn Starch, Box, 24/1lb, Monarch, 884686 3/4 oz.
- Beverages, water, tap, municipal 1/2 c.
- Chicken Pulled, 65 Dark/35 White, Low Sodium, FC, 2M, 73/2.2oz,10#, Tyson, 10460210928 6 Ibs., 14 oz.
- Spices, pepper, red or cayenne 1 tsp.
- Sambal Oelek 2 tbsp.
INSTRUCTIONS
- Mince garlic and ginger, dice green onions, and medium dice red bell peppers.
- In a saucepan combine sesame oil, hoisin, teriyaki, brown sugar, vinegar, garlic, and ginger. Mix together and bring to a boil.
- In a small bowl, mix cornstarch and water to make a slurry. Pour into sauce mixture, stirring constantly until smooth and thickened.
- Divide chicken and peppers into hotel pans or 12x20 pan. Bake in a 350 degree F oven for20-30 minutes until the internal temperature reaches 165 degrees F.
- Remove from oven and pour sauce over chicken. Stir in sambal and pepper flakes. Garnish with green onions. Hold hot for service.
NUTRITION INFORMATION
Schools - 100 servings
| Ingredients | Amount / Measure | Notes |
|---|
- Garlic, raw 3/4 c.
- Ginger root, raw 1/2 c.
- Onions, spring or scallions (includes tops and bulb), raw chopped 1 qt.
- Peppers, sweet, red, raw 10 Ibs., 8 oz.
- Oil, sesame, salad or cooking 3/4 c,
- Sauce, hoisin, ready-to-serve 1 pt.
- Sauce, teriyaki, ready-to-serve 1 1/4 c., 1 tbsp., 3/8 tsp.
- Sugars, brown packed 1/2 c.
- Vinegar, Rice, 4/1 gal, 33.68#, Kikkoman, 02020 3/4 c.
- Corn Starch, Box, 24/1lb, Monarch, 884686 1 1/2 oz.
- Beverages, water, tap, municipal 1 c.
- Chicken Pulled, 65 Dark/35 White, Low Sodium, FC, 2M, 73/2.2oz,10#, Tyson, 10460210928 13 Ibs., 12 oz.
- Spices, pepper, red or cayenne 2 tsp.
- Sambal Oelek 1/4 c.
INSTRUCTIONS
- Mince garlic and ginger, dice green onions, and medium dice red bell peppers.
- In a saucepan combine sesame oil, hoisin, teriyaki, brown sugar, vinegar, garlic, and ginger. Mix together and bring to a boil.
- In a small bowl, mix cornstarch and water to make a slurry. Pour into sauce mixture, stirring constantly until smooth and thickened.
- Divide chicken and peppers into hotel pans or 12x20 pan. Bake in a 350 degree F oven for20-30 minutes until the internal temperature reaches 165 degrees F.
- Remove from oven and pour sauce over chicken. Stir in sambal and pepper flakes. Garnish with green onions. Hold hot for service.