Curried Chicken And Rice

Yield: 24 servings | Serving Size: 3/4 cup sauce, 1/2 cup rice
Child Nutrition: 2 meat/meat alternate, 1 oz. eq. grain, 1/2 cup vegetable (other) | HACCP Process III.

Curried Chicken And Rice

Ingredients

  • 6 1/4 pounds | Frozen pepper and onion mixture, thawed
  • 2 1/4 pounds | Chicken, cooked, diced
  • 3 ounces | Thai green curry paste

Preparation

STEP 1

Spray a large non-stick sauce pan or skillet with nonstick cooking spray. Sauté vegetable mixture until heated through.

STEP 2

Add the chicken, green curry paste and Ultimate White Cheese Sauce. Heat until temperature reaches 165°F.

STEP 3

Serve 3/4 cup meat sauce mixture over 1/2 cup cooked brown rice.

STEP 4

Prior to serving, add fresh cilantro over portion or have available as an optional topping. 

CCP: Heat to 165°F for at least 15 seconds
CCP: Maintain hot food at 135°F or above


Nutritional Information

  • Serving Size3/4 cup sauce, 1/2 cup rice
  • Calories313 calories
  • Fat 12 grams
  • Sat. Fat 4 grams
  • Trans Fat 0 grams
  • Cholesterol 45 milligrams
  • Sodium 771 milligrams
  • Carbohydrates 36 grams
  • Dietary Fiber 6 grams
  • Sugars 4 grams
  • Protein 18 grams
  • Vitamin A 50 IU
  • Vitamin C 517 milligrams
  • Calcium 225 milligrams
  • Iron 2 milligrams

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