Kickin’ Korean Stir Fry

Spanish version 2015-10-31
  • Yield : 100
  • Prep Time : 50m
  • Cook Time : 10m
  • Ready In : 60m

This Kickin’ Korean™ Stir Fry has a tasty, spicy kick to a healthy whole grain spaghetti & oriental vegetables.
This recipe was created by the Advantage WayPoint Texas K-12 Team.

HACCP Process #2 Same Day Service

Ingredients

  • 12 LB 8 OZ Barilla® 100% Whole Grain Spaghetti
  • 17 LB 13 OZ Dark Meat Chicken Strips w/Grill Marks
  • 2 QT + 2 Cups + 1/2 Cup Asian Sweet Ginger Sauce
  • 1 3/4 Cup Kickn' Korean Sauce
  • 7 LB 1 OZ Oriental Vegetable Blend
  • 8 LB 8 OZ Mandarin Oranges
  • 1 Cup Roasted White Sesame Seeds
  • 1 1/4 Cup Extra Virgin Olive Oil
  • 1 OZ Pan Spray

Instructions

Step 1

Day of Service:
Pre-prep: Clean and sanitize work station.
Pull pasta, mandarin oranges, sauces and seed and place at workstation.
Pull chicken and vegetables and place at workstation.

CCP: Prepare foods at room temperature in two hours or less.

Step 2

Cook: Boil Barilla Whole Grain Spaghetti according to directions on box.
Drain well, transfer to large bowl and add 1 1/4 cups olive oil and toss to coat.

Step 3

Cook: Cook chicken according to package directions.

CCP: Heat until an internal temperature is reached of 165°F for 15 seconds.

Step 4

Cook: Cook vegetable blend according to package instructions.

CCP: Heat until an internal temperature is reached of 140°F for 15 seconds.

Step 5

Cook: Cook oranges in steamer for 10 minutes or until warm.

CCP: Heat until an internal temperature is reached of 140°F for 15 seconds.

Step 6

Hold: Place chicken, vegetables and oranges in warmer until assembly.

CCP: Hold for hot service at 135° F or higher

Step 7

Prep: Whisk together Korean sauce, sweet ginger sauce and water together.
Toss pasta with sauce.
Add in chicken, vegetables and oranges and toss again.
Garnish with sesame seeds.

Step 8

Hold: Place stir fry in warmer until service.

CCP: Hold for hot service at 135° F or higher

Step 9

Serve: Serve 1 1/2 cup stir fry

CCP: Hold for hot service at 135° F or higher

Each serving of this recipe provides 2 oz. eq. whole grains, 2 oz. eq. meat/meat alternative, 1/4 cup other vegetable, 1/8 cup fruit

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Nutritional Info

This information is per serving.

Nutrition Facts
Serving Size 1 1/2 Cup
Servings Per Container 1

Amount Per Serving
Calories 463.234
Calories from Fat 110.016
% Daily Value*
Total Fat 12.224g
19%
Saturated Fat 2.4g
12%
Trans Fat 0g
Cholesterol 64.993mg
22%
Sodium 673.696mg
28%
Total Carbohydrate 62.612g
21%
Dietary Fiber 7.178g
29%
Sugars 21.614g
Protein 29.2g
58%

Vitamin A 2%
Vitamin C 19%
Calcium 5%
Iron 28%
Allergy Information: Wheat, Soybeans
*Percent Daily Values are based on a 2,000 calorie diet.
Please note: for the purpose of the nutritional assessment, total sodium does not include salt added to the cooking water. When salt is listed "as needed" in the ingredient list, 1 tsp total is included in the analysis.