Products used in this recipe
Chicken and Vegetable Pancit
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.
Preparation Instructions:
Step 1
The day before service, thaw chicken, cauliflower, broccoli, and peas and carrots 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
