Chicken and Vegetable Pancit

Name: Chicken and Vegetable Pancit
Yield: 40
Ingredients: Chicken, fully cooked, 1/2-inch dice 5 lbs.; Simplot Simple Goodness™: Riced Cauliflower + 3 oz.; Simplot Simple Goodness™: Broccoli Cuts, IQF 2 lbs.; Peas and carrots 2 lbs.; Spaghetti, whole grain 5 lbs.; Canola oil + 2 Tbsp.; Onion, yellow, 1/4-inch dice 12 oz. 2 cups; Cabbage, fresh, shredded + 7 oz.; Soy sauce, low-sodium 2 cups; Garlic, granulated 2 Tbsp.; Black pepper, ground 1 Tbsp.; Chicken broth, low-sodium 1 quart; Vinegar, apple cider or white 1/4 cup

save

Yield: 40 Servings (2 cups each)

Yield: 40 Servings (2 cups each)

We took pancit (a Filipino stir-fried noodle dish) and gave it a lunchtime edit that kids will love. Packed with veggies and topped with a punchy soy-ginger sauce, it’s sure to be a keeper in your lunchtime rotation.

Ingredient	Weight	Measure
Chicken, fully cooked, 1/2-inch dice	5 lbs.
Simplot Simple Goodness™: Riced Cauliflower	2 lbs. + 3 oz.
Simplot Simple Goodness™: Broccoli Cuts, IQF	2 lbs.
Peas and carrots	2 lbs.
Spaghetti, whole grain	5 lbs.
Canola oil		1/4 cup + 2 Tbsp.
Onion, yellow, 1/4-inch dice	12 oz.	2 cups
Cabbage, fresh, shredded	1 lb. + 7 oz.
Soy sauce, low-sodium		2 cups
Garlic, granulated		2 Tbsp.
Black pepper, ground		1 Tbsp.
Chicken broth, low-sodium		1 quart
Vinegar, apple cider or white		1/4 cup

Preparation Instructions:

Step 1

The day before service, thaw chicken, cauliflower, and broccoli under refrigeration overnight.

Step 2

Place a 2-inch deep full size perforated pan inside a 2-inch deep solid, full size steam table pan. Add pasta to pan. Cover pan completely with water. Steam until pasta is al dente, fully cooked, but firm. Do not overcook. Drain, then toss with 2 Tbsp. oil to prevent sticking.

Step 3

Preheat a tilt skillet to medium. Once hot, add 1/4 cup oil. Once oil is shimmering, add onions. Sauté for 3-5 minutes until soft and translucent. Add cabbage and sauté for another 2-3 minutes.

Step 4

Add cauliflower, broccoli, peas and carrots. Cook for 2-3 minutes.

Step 5

Add soy sauce, garlic, black pepper, chicken broth and vinegar.

Step 6

Simmer about 2-3 minutes more, until the vegetables are tender, but still firm (not too soft). Add the thawed chicken and stir to combine.

Step 6

Add the cooked spaghetti noodles and toss to combine. Simmer a few additional minutes until most of the broth is absorbed.

Step 7

Serve 2 scoops using a #4 disher (2 cups) to each student.

Meal Components

2 oz. m/ma, 2 oz. eq. WGR grain, 1/2 cup other vegetable