Black Pearl Medley Kung Pao Chicken K-12

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  • Black Pearl Medley


  • 2 1/2 quarts chicken stock, low sodium
  • 1/2 cup ginger, finely minced or grated
  • 1/4 cup garlic cloves, minced
  • 3 T brown sugar
  • 3 1/2 lbs chicken meat, cooked, diced
  • 4 cups carrots, sliced into 1/4" rounds
  • 4 cups red bell peppers, large dice
  • 1 cup soy sauce, reduced sodium
  • 1/4 cup white vinegar
  • 2 T toasted sesame oil
  • 1/2 T red pepper flakes

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  1. In a large pot, combine the chicken stock, ginger, garlic, brown sugar and bring to a boil.
  2. Into each 2½ inch hotel pan, place 2 lbs InHarvest Black Pearl Medley®, 3½ lbs chicken, 4 cups carrots, 4 cups bell peppers, 1 cup soy sauce, ¼ cup vinegar, 2 tablespoons sesame oil, ½ teaspoon red pepper flakes and 2½ quarts hot stock mixture.
  3. Stir well to combine and distribute the ingredients.
  4. Cover the pan tightly with parchment paper and foil.
  5. Cook in a 350°F convection oven for approximately 1 hour or until rice is tender.
  6. Let stand, covered, for 10 minutes.
  7. Stir well before serving.

Nutrition Facts

Per serving: 261 cal., 25 g pro., 32 g carb., 5 g fiber, 5 g fat (1 g sat. fat), 54 mg chol., 386 mg sod., 4 g sugar

Crediting Information

Each 1 cup serving provides 1 grain/bread equivalent, ¼ cup vegetable (red/orange) and 2 oz meat/alt.*

Chef Tip

For a saucier dish, add a cup of hot stock or water to the pan and stir well with a rubber spatula right before serving.

Recipe Yield

This recipe is intended to be made in multiple hotel-pan batches. If the desired total is not a multiple of the hotel-pan yield, a partial pan may be made with adjustments to the amounts listed in the directions.

*The meat/meat alternate contribution is calculated on an ounce-to-ounce basis. If using a product that requires more than 1 ounce to meet the ounce equivalent, the recipe will require adjustment in order to meet the stated M/MA contribution.