Orange Chicken
Family Child Care
| Ingredients | Amount / Measure | Notes |
|---|
- sesame oil 1-1/2 tbsp
- garlic minced 2/3 tbsp
- ginger root minced 1 tbsp
- water 1/3 cup
- chicken base low sodium 1/4 tbsp
- orange juice 2 tbsp
- soy sauce low sodium 2 tbsp
- light brown sugar packed 1 tbsp
- rice wine vinegar 3 tsp
- water 2 tbsp
- cornstarch 4 tsp
- carrots 2/3 cup
- red bell peppers 1 cup
- broccoli 1 cup
- cooked chicken 10 oz
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.
NUTRITION INFORMATION
Child Care Centers - 25 servings
| Ingredients | Amount / Measure | Notes |
|---|
- 004058 OIL,SESAME,SALAD OR COOKING 10 Tbsp
- 799939 GARLIC,RAW 1/4 cup (minced)
- 011216 GINGER ROOT,RAW 6 Tbsp (minced)
- 014429 BEVERAGES,H2O,TAP,MUNICIPAL 2 cups
- 799989 BASE, CHICKEN, LOW SODIUM 1/8 cup
- 902992 Orange 100% Juice 1/2 cup
- 902960 Sauce, Soy, Low Sodium 5/8 cup
- 901530 SUGARS,BROWN,LIGHT 1/3 cup, packed
- 902953 Vinegar, Rice Wine 1/3 cup + 2 tsp
- 014429 BEVERAGES,H2O,TAP,MUNICIPAL 3/8 cup
- 020027 CORNSTARCH 1/2 cup
- 011124 CARROTS,RAW 4 1/8 cup
- 011821 PEPPERS,SWT,RED,RAW 5 cup
- 011090 BROCCOLI,RAW 5 cup
- 051521 Chicken, Fajita Seasoned Strips, Cooked 3 lbs + 14 3/4 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, or 12 x 20 inch pan, 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.