Orange Chicken
Family Child Care
| Ingredients | Amount / Measure | Notes |
|---|
- Oil, sesame, salad or cooking ‎ 1 1/2 tsp.
- Garlic, raw ‎ 1 1/2 tsp.
- Ginger root, raw ‎ 2 1/4 tsp.
- Beverages, water, tap, municipal ‎ 3 tbsp., 2 5/8 tsp. ‎
- Soup, chicken broth or bouillon, dry ‎ 1 1/2 tsp.
- Beverages, Orange juice, light, No pulp ‎ 1 fl oz ‎
- Soy sauce, reduced sodium, made from hydrolyzed vegetable protein ‎ 1 1/2 tsp.
- Sugars, brown packed 2 tsp.
- Vinegar, Rice, 4/1 gal, 33.68#, Kikkoman, 02020 ‎ 2 tsp.
- Beverages, water, tap, municipal ‎ 1 1/2 tsp.
- Corn Starch, Box, 24/1lb, Monarch, 884686 ‎ 1/8 oz.
- Carrots, raw ‎ 2 1/4 oz.
- Peppers, sweet, red, raw ‎ 2 5/8 oz.
- Broccoli, raw ‎ 3 7/8 oz.
- Chicken Strips, Fajita, FC, CN, 2M, 171/2.8oz, 30#, Tyson,10035220928 ‎ 8 1/2 oz.
- Spices, pepper, black ground < 1/8 tsp. ‎
INSTRUCTIONS
- In a large pot, heat sesame oil over medium heat. Add garlic and ginger. Cook for 1 minute.
- Add water, chicken base, orange juice, soy sauce, brown sugar, and vinegar. Let simmer for 20minutes.
- Mix together water and cornstarch into a slurry. Add to the orange mixture, stirringconstantly until incorporated. Do not boil. Once sauce is thickened, remove from heat.
- Wash, peel, and shred carrots. Wash and julienne peppers and wash broccoli and cut intoflorets. Saute together for 7 minutes with black pepper.
- Add chicken and heat to 165 degrees F. Combine with sauce and pour into 12x20 inch pansor hotel pan, hold hot for service.
NUTRITION INFORMATION
Child Care Centers - 25 servings
| Ingredients | Amount / Measure | Notes |
|---|
- Oil, sesame, salad or cooking ‎ 2 tbsp.
- Garlic, raw ‎ 2 tbsp.
- Ginger root, raw ‎ 3 tbsp.
- Beverages, water, tap, municipal ‎ 1 c.
- Soup, chicken broth or bouillon, dry ‎ 2 tbsp.
- Beverages, Orange juice, light, No pulp ‎ 4 fl oz
- Soy sauce, reduced sodium, made from hydrolyzed vegetable protein ‎ 2 tbsp.
- Sugars, brown packed 2 tbsp., 2 tsp. ‎
- Vinegar, Rice, 4/1 gal, 33.68#, Kikkoman, 02020 ‎ 2 tbsp., 2 tsp. ‎
- Beverages, water, tap, municipal ‎ 2 tbsp.
- Corn Starch, Box, 24/1lb, Monarch, 884686 ‎ 1/2 oz.
- Carrots, raw ‎ 9 oz.
- Peppers, sweet, red, raw ‎ 10 1/2 oz.
- Broccoli, raw ‎ 1 lbs.
- Chicken Strips, Fajita, FC, CN, 2M, 171/2.8oz, 30#, Tyson,10035220928 ‎ 2 lbs., 3 oz. ‎
- Spices, pepper, black ground 1/4 tsp.
INSTRUCTIONS
- In a large pot, heat sesame oil over medium heat. Add garlic and ginger. Cook for 1 minute.
- Add water, chicken base, orange juice, soy sauce, brown sugar, and vinegar. Let simmer for 20minutes.
- Mix together water and cornstarch into a slurry. Add to the orange mixture, stirringconstantly until incorporated. Do not boil. Once sauce is thickened, remove from heat.
- Wash, peel, and shred carrots. Wash and julienne peppers and wash broccoli and cut intoflorets. Saute together for 7 minutes with black pepper.
- Add chicken and heat to 165 degrees F. Combine with sauce and pour into 12x20 inch pansor hotel pan, hold hot for service.
NUTRITION INFORMATION
Schools - 50 servings
| Ingredients | Amount / Measure | Notes |
|---|
- 004058 OIL,SESAME,SALAD OR COOKING 1 1/4 cups
- 799939 GARLIC,RAW 2 1/2 ozs (minced)
- 011216 GINGER ROOT,RAW 2 1/2 ozs (minced)
- 014429 BEVERAGES,H2O,TAP,MUNICIPAL 1 qt
- 799989 BASE, CHICKEN, LOW SODIUM 1 1/4 ozs
- 902992 Orange 100% Juice 8 ozs
- 902960 Sauce, Soy, Low Sodium 1 cup + 2 ozs
- 901530 SUGARS,BROWN,LIGHT 5 ozs
- 902953 Vinegar, Rice Wine 3/4 cup
- 014429 BEVERAGES,H2O,TAP,MUNICIPAL 3/4 cup
- 020027 CORNSTARCH 1 cup
- 011124 CARROTS,RAW 2 lbs
- 011821 PEPPERS,SWT,RED,RAW 2 lbs
- 011090 BROCCOLI,RAW 2 lbs
- 051521 Chicken, Fajita Seasoned Strips, Cooked 7 lbs + 14 ozs
INSTRUCTIONS
- In a large pot, heat sesame oil over medium heat. Add garlic and ginger. Cook for 1 minute.
- Add water, chicken base, orange juice, soy sauce, brown sugar, and vinegar. Let simmer for 20 minutes.
- Mix together water and corn starch into a slurry. Add to orange mixture stirring constantly until incorporated. Do not boil! Once sauce is thickened, remove from heat.
- Wash and shred carrots, wash and julienne peppers, and wash broccoli and cut into florets. Sauté together for7 minutes.
- Add chicken and heat to 165° F. Combine with sauce and pour into hotel pans for service.
NUTRITION INFORMATION
Schools - 100 servings
| Ingredients | Amount / Measure | Notes |
|---|
- 004058 OIL,SESAME,SALAD OR COOKING 2 1/2 cups
- 799939 GARLIC,RAW 5 ozs (minced)
- 011216 GINGER ROOT,RAW 5 ozs (minced)
- 014429 BEVERAGES,H2O,TAP,MUNICIPAL 2 qts
- 799989 BASE, CHICKEN, LOW SODIUM 2 1/2 ozs
- 902992 Orange 100% Juice 1 lb
- 902960 Sauce, Soy, Low Sodium 2 cups + 4 ozs
- 901530 SUGARS,BROWN,LIGHT 10 ozs
- 902953 Vinegar, Rice Wine 1 1/2 cups
- 014429 BEVERAGES,H2O,TAP,MUNICIPAL 1 1/2 cup
- 020027 CORNSTARCH 2 cups
- 011124 CARROTS,RAW 4 lbs
- 011821 PEPPERS,SWT,RED,RAW 4 lbs
- 011090 BROCCOLI,RAW 4 lbs
- 051521 Chicken, Fajita Seasoned Strips, Cooked 15 lbs + 11 ozs
INSTRUCTIONS
- In a large pot, heat sesame oil over medium heat. Add garlic and ginger. Cook for 1 minute.
- Add water, chicken base, orange juice, soy sauce, brown sugar, and vinegar. Let simmer for 20 minutes.
- Mix together water and corn starch into a slurry. Add to orange mixture stirring constantly until incorporated. Do not boil! Once sauce is thickened, remove from heat.
- Wash and shred carrots, wash and julienne peppers, and wash broccoli and cut into florets. Sauté together for 7 minutes.
- Add chicken and heat to 165° F. Combine with sauce and pour into hotel pans for service.