Honey Sriracha Chicken
Family Child Care
| Ingredients | Amount / Measure | Notes |
|---|
- Vegetable oil, palm kernel ‎ 1/8 tsp.
- Garlic, raw ‎ 1 1/2 tsp.
- Ginger root, raw ‎ 1 1/2 tsp.
- Sugars, brown packed 1/4 tsp.
- Sauce, Sriracha, 12/28oz, 21#, Huy Fong, SR28 ‎ 1/2 oz.
- Sauce, hoisin, ready-to-serve ‎ 1/2 oz.
- Honey ‎ 1 tbsp., 7/8 tsp. ‎
- Beverages, water, tap, municipal ‎ 1/3 c., 2 3/4 tsp. ‎
- Spices, pepper, black ground < 1/8 tsp.
- Cornstarch ‎ 1 7/8 tsp.
- Beverages, water, tap, municipal ‎ 1 7/8 tsp.
- Chicken Diced, 1/2", White Meat, Low Sodium, 2M, 59/2.7oz, 10#,Tyson, 10241600928 ‎ 8 1/4 oz.
INSTRUCTIONS
- Thaw chicken in refrigerator, overnight. If preparing the day of, thaw in a container in sink with cool running water.
- In a large pot over medium heat, combine oil, garlic, and ginger. Cook until slightly brown, about 30 seconds.
- Add brown sugar, sriracha, hoisin sauce and honey. Add water and bring to a boil. Simmer for 15 minutes or until slightly reduced.
- Make slurry: In a separate small bowl, whisk cornstarch and water together. Add mixture to sriracha mixture, stirring constantly. Reduce heat to low and cook for 5 minutes.
- Add chicken and heat to internal temperature of 165 degrees F. Hold hot for service.
NUTRITION INFORMATION
Child Care Centers - 25 servings
| Ingredients | Amount / Measure | Notes |
|---|
- Vegetable oil, palm kernel ‎ 1/2 tsp.
- Garlic, raw ‎ 2 tbsp.
- Ginger root, raw ‎ 2 tbsp.
- Sugars, brown packed 1 tsp.
- Sauce, Sriracha, 12/28oz, 21#, Huy Fong, SR28 ‎ 2 oz.
- Sauce, hoisin, ready-to-serve ‎ 2 oz.
- Honey ‎ 1/4 c., 1 tbsp., 3/4 tsp. ‎
- Beverages, water, tap, municipal ‎ 1 1/2 c., 2 tbsp. ‎
- Spices, pepper, black ground 1/4 tsp.
- Cornstarch ‎ 2 tbsp., 1 1/2 tsp. ‎
- Beverages, water, tap, municipal ‎ 2 tbsp., 1 1/2 tsp. ‎
- Chicken Diced, 1/2", White Meat, Low Sodium, 2M, 59/2.7oz, 10#,Tyson, 10241600928 ‎ 2 Ibs., 2 oz. ‎
INSTRUCTIONS
- Thaw chicken in refrigerator, overnight. If preparing the day of, thaw in a container in sink with cool running water.
- In a large pot over medium heat, combine oil, garlic, and ginger. Cook until slightly brown, about 30 seconds.
- Add brown sugar, sriracha, hoisin sauce and honey. Add water and bring to a boil. Simmer for 15 minutes or until slightly reduced.
- Make slurry: In a separate small bowl, whisk cornstarch and water together. Add mixture to sriracha mixture, stirring constantly. Reduce heat to low and cook for 5 minutes.
- Add chicken and heat to internal temperature of 165 degrees F. Hold hot for service.
NUTRITION INFORMATION
Schools - 50 servings
| Ingredients | Amount / Measure | Notes |
|---|
- Vegetable oil, palm kernel ‎ 2 tsp.
- Garlic, raw ‎ 1/2 c.
- Ginger root, raw ‎ 1/2 c.
- Sugars, brown packed 1 tbsp., 1 tsp. ‎
- Sauce, Sriracha, 12/28oz, 21#, Huy Fong, SR28 ‎ 8 oz.
- Sauce, hoisin, ready-to-serve ‎ 8 oz.
- Honey ‎ 1 1/4 c., 1 tbsp. ‎
- Beverages, water, tap, municipal ‎ 1 qt., 1 pt., 1/2 c. ‎
- Spices, pepper, black ground 1 tsp.
- Cornstarch ‎ 1/2 c., 2 tbsp. ‎
- Beverages, water, tap, municipal ‎ 1/2 c., 2 tbsp. ‎
- Chicken Diced, 1/2", White Meat, Low Sodium, 2M, 59/2.7oz, 10#,Tyson, 10241600928 ‎ 8 Ibs., 8 oz. ‎
INSTRUCTIONS
- Thaw chicken in refrigerator, overnight. If preparing the day of, thaw in a container in sink with cool running water.
- In a large pot over medium heat, combine oil, garlic, and ginger. Cook until slightly brown, about 30 seconds.
- Add brown sugar, sriracha, hoisin sauce and honey. Add water and bring to a boil. Simmer for 15 minutes or until slightly reduced.
- Make slurry: In a separate small bowl, whisk cornstarch and water together. Add mixture to sriracha mixture, stirring constantly. Reduce heat to low and cook for 5 minutes.
- Add chicken and heat to internal temperature of 165 degrees F. Hold hot for service.
NUTRITION INFORMATION
Schools - 100 servings
| Ingredients | Amount / Measure | Notes |
|---|
- Vegetable oil, palm kernel ‎ 1 tbsp., 1 tsp. ‎
- Garlic, raw ‎ 1 c.
- Ginger root, raw ‎ 1 c.
- Sugars, brown packed 2 tbsp., 2 tsp. ‎
- Sauce, Sriracha, 12/28oz, 21#, Huy Fong, SR28 ‎ 1 Ibs.
- Sauce, hoisin, ready-to-serve ‎ 1 Ibs.
- Honey ‎ 1 pt., 1/2 c., 2 tbsp. ‎
- Beverages, water, tap, municipal ‎ 3 qt., 1 c. ‎
- Spices, pepper, black ground 2 tsp.
- Cornstarch ‎ 1 1/4 c.
- Beverages, water, tap, municipal ‎ 1 1/4 c.
- Chicken Diced, 1/2", White Meat, Low Sodium, 2M, 59/2.7oz, 10#,Tyson, 10241600928 ‎ 17 Ibs.
INSTRUCTIONS
- Thaw chicken in refrigerator, overnight. If preparing the day of, thaw in a container in sink with cool running water.
- In a large pot over medium heat, combine oil, garlic, and ginger. Cook until slightly brown, about 30 seconds.
- Add brown sugar, sriracha, hoisin sauce and honey. Add water and bring to a boil. Simmer for 15 minutes or until slightly reduced.
- Make slurry: In a separate small bowl, whisk cornstarch and water together. Add mixture to sriracha mixture, stirring constantly. Reduce heat to low and cook for 5 minutes.
- Add chicken and heat to internal temperature of 165 degrees F. Hold hot for service.