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 |
|---|
- Oil, sesame, salad or cooking ‎ 1/2 c.
- Garlic, raw ‎ 1/2 c.
- Ginger root, raw ‎ 3/4 c.
- Beverages, water, tap, municipal ‎ 1 qt.
- Soup, chicken broth or bouillon, dry ‎ 1/2 c.
- Beverages, Orange juice, light, No pulp ‎ 16 fl oz
- Soy sauce, reduced sodium, made from hydrolyzed vegetable protein ‎ 1/2 c.
- Sugars, brown packed 1/2 c., 2 tbsp., 1 3/4 tsp. ‎
- Vinegar, Rice, 4/1 gal, 33.68#, Kikkoman, 02020 ‎ 1/2 c., 2 tbsp., 1 3/4 tsp. ‎
- Beverages, water, tap, municipal ‎ 1/2 c.
- Corn Starch, Box, 24/1lb, Monarch, 884686 ‎ 2 oz.
- Carrots, raw ‎ 2 lbs., 4 oz. ‎
- Peppers, sweet, red, raw ‎ 2 lbs., 10 oz. ‎
- Broccoli, raw ‎ 4 lbs.
- Chicken Strips, Fajita, FC, CN, 2M, 171/2.8oz, 30#, Tyson,10035220928 ‎ 8 lbs., 12 oz. ‎
- Spices, pepper, black ground 1 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 hotel pans, holdhot for service.
NUTRITION INFORMATION
Schools - 100 servings
| Ingredients | Amount / Measure | Notes |
|---|
- Oil, sesame, salad or cooking ‎ 1 c.
- Garlic, raw ‎ 1 c.
- Ginger root, raw ‎ 1 1/2 c.
- Beverages, water, tap, municipal ‎ 2 qt.
- Soup, chicken broth or bouillon, dry ‎ 1 c.
- Beverages, Orange juice, light, No pulp ‎ 32 fl oz
- Soy sauce, reduced sodium, made from hydrolyzed vegetableprotein ‎ 1 c.
- Sugars, brown packed 1 1/4 c., 1 tbsp., 3/8 tsp. ‎
- Vinegar, Rice, 4/1 gal, 33.68#, Kikkoman, 02020 ‎ 1 1/4 c., 1 tbsp., 3/8 tsp. ‎
- Beverages, water, tap, municipal ‎ 1 c.
- Corn Starch, Box, 24/1lb, Monarch, 884686 ‎ 4 oz.
- Carrots, raw ‎ 4 lbs., 8 oz. ‎
- Peppers, sweet, red, raw ‎ 5 lbs., 4 oz. ‎
- Broccoli, raw ‎ 8 lbs.
- Chicken Strips, Fajita, FC, CN, 2M, 171/2.8oz, 30#, Tyson,10035220928 ‎ 17 lbs., 8 oz. ‎
- Spices, pepper, black ground 2 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 hotel pans, holdhot for service.