General Tso's Bowl


  • 3 oz. Patuxent Farms® Fire Grilled Chicken Breast Chunks RWA
  • 5 oz. Chef's Line® Gluten-Free Quinoa, Green Chickpea, Kale and Edamame Blend
  • Rykoff Sexton® Non-GMO Canola Pan Spray
  • 1 oz. Cross Valley Farms® Shredded Carrots
  • 2 oz. Cross Valley Farms Petite Broccoli Florets and Shredded Vegetable Blend
  • 3.5 oz. General Tso's Sauce
  • 1 ea. Wonton wrappers, sliced thin and fried
  • .25 oz. Cross Valley Farms Scallions, sliced thin
  • 1 ea. Monogram® Pulp Folding Container


  1. Spray a sauté pan with pan spray, and on medium high heat, quickly sauté the edamame quinoa blend.
  2. At the same time spray another sauté pan with pan spray and heat the chicken chunks until golden brown.
  3. Transfer the quinoa blend to the folding container.
  4. Add 1 oz. of the sauce to the chicken once it is heated through.
  5. In the container, form a pile shredded carrots next to the rice, then a mound of the petite broccoli and veggies salad, and next to that the hot chicken.
  6. Drizzle everything with the remaining sauce, then garnish with the crispy Wonton strips and scallion. Serve.

Recipe by Leigh Holland, Food Fanatics® Chef, Altoona, PA
Serves 1