Black Pearl Medley® Mandarin Chicken Bowl K-12

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  • Black Pearl Medley


  • 3 T. cornstarch
  • 1 T. red-wine vinegar
  • 3/4 c. soy sauce, reduced sodium
  • 1/8 c. sugar
  • 2 T. sesame oil
  • 1 T. ginger, chopped
  • 1 T. garlic chopped
  • 1 t. crush red pepper flakes
  • 1 c. water
  • 9 c. broccoli florets
  • 2 c. carrots, sliced
  • 2 T. olive oil
  • 4 1/4 c. scallions, thinly sliced
  • 2 lbs., 2 oz. chicken meat, cooked, diced


  1. Cook InHarvest Black Pearl Medley according to package instructions. Hold hot for service.
  2. In a bowl, combine the cornstarch and vinegar. Mix until smooth.
  3. Add the soy sauce, sugar, sesame oil, ginger, garlic, crushed red pepper and water.
  4. Place the sauce in a pot and bring to a boil. (If no stovetop is available, the sauce can be heated in a hotel pan in the oven until thickened. Stir once or twice while the sauce is heating.)
  5. Reduce heat and simmer for 10 minutes.
  6. Toss the broccoli and carrots in olive oil.
  7. Spread the vegetables onto a parchment-lined sheet pan and roast in a 350°F oven until the vegetables are tender, about 15 minutes.
  8. Transfer the vegetables to a hotel pan. Add the sauce and scallions and mix well to combine. Hold hot for service.
  9. Place the chicken in a hotel pan, sprinkle with a little water, cover, and heat in a 350°F oven until the internal temperature reaches 165°F. Hold hot for service.
  10. To serve: Place 1 c. of rice in the bottom of a bowl. Top with ½ c. of mixed vegetables and 2 oz of chicken.

Recipe Yield: 17 servings

Nutrition Facts

Per serving: 368 cal., 26 g pro., 53 g carb., 10 g fiber, 7 g fat, 1 g sat. fat, 52 mg chol., 546 mg sod.

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Crediting Information

A 1-cup serving provides 2 bread/grain servings, ½ cup fruit/vegetable (¼ cup red/orange, ¼ cup dark green), 2 oz meat/alt.

Chef Tip

To speed service and save space, the chicken, vegetables and sauce can be combined and held hot on the steam table. Use an 8 oz. spoodle to serve ½ c. vegetable and 2 oz. chicken.