Sweet and Sour Chicken
Family Child Care
| Ingredients | Amount / Measure | Notes |
|---|
- broccoli 2-1/2 cups
- cabbage 2 cups
- shredded carrots 1/4 cup
- breaded chicken nuggets 11 oz
- sweet and sour sauce 1/3 cup
- cornstarch 1/2 tbsp
- water 1/4 tbsp
INSTRUCTIONS
- Wash broccoli and cut into florets. Wash cabbage and julienne. Mix together broccoli, cabbage, and shredded carrots. Sauté for 3 minutes.
- Place chicken onto baking sheets lined with parchment paper and place in a 350° F oven for 15 minutes or until internal temperature reaches 165° F.
- In a large pot, heat sweet and sour sauce to a boil. Mix together cornstarch and water into a slurry. Add to sauce, stirring constantly.
- Mix together vegetables and chicken. Pour sweet and sour sauce on top and stir to combine.
NUTRITION INFORMATION
Child Care Centers - 25 servings
| Ingredients | Amount / Measure | Notes |
|---|
- 011090 BROCCOLI,RAW 15 7/8 cups
- 011109 CABBAGE,RAW 13 cups
- 011124 CARROTS,RAW 2 cups
- 901844 CHICKEN NUGGETS,LT&DK MEAT,BREADED,HTD-C 4 lbs + 4 ozs
- 027050 SAUCE,SWT & SOUR,RTS 2 cups
- 020027 CORNSTARCH. 3 5/8 Tbsp
- 014429 BEVERAGES,H2O,TAP,MUNICIPAL 1 Tbsp
INSTRUCTIONS
- Wash broccoli and cut into florets. Wash cabbage and julienne. Mix together broccoli, cabbage, and shredded carrots. Sauté for 3 minutes.
- Place chicken onto sheet trays, or 18 x 13 inch pan, lined with parchment and place in a 350° F oven for 15 minutes or until internal temperature reaches 165° F.
- In a large pot, heat sweet and sour sauce to a boil. Mix together cornstarch and water into a slurry. Add to sauce, stirring constantly.
- Mix together vegetables and chicken in 2 inch hotel pans, or 12 x 20 inch pans. At the last minute, pour sweet and sour sauce on top and stir to combine. Do not mix sauce and chicken more than 10 minutes before service.
NUTRITION INFORMATION
Schools - 50 servings
| Ingredients | Amount / Measure | Notes |
|---|
- 011090 BROCCOLI,RAW 6 lbs + 2 ozs
- 011109 CABBAGE,RAW 4 lbs
- 011124 CARROTS,RAW 1 qt
- 901844 CHICKEN NUGGETS,LT&DK MEAT,BREADED,HTD-C 8 lbs + 8 ozs
- 027050 SAUCE,SWT & SOUR,RTS 2 lbs + 8 ozs
- 020027 CORNSTARCH. 2 ozs
- 014429 BEVERAGES,H2O,TAP,MUNICIPAL 1 oz
INSTRUCTIONS
- Wash broccoli and cut into florets. Wash cabbage and julienne. Mix together broccoli, cabbage, and shredded carrots. Sauté for 3 minutes.
- Place chicken onto sheet trays lined with parchment and place in a 350° F oven for 15 minutes or until internal temperature reaches165° F.
- In a large pot, heat sweet and sour sauce to a boil. Mix together cornstarch and water into a slurry. Add to sauce, stirring constantly.
- Mix together vegetables and chicken in 2 inch hotel pans. At the last minute, pour sweet and sour sauce on top and stir to combine. Do not mix sauce and chicken more than 10 minutes before service.
NUTRITION INFORMATION
Schools - 100 servings
| Ingredients | Amount / Measure | Notes |
|---|
- 011090 BROCCOLI,RAW 12 lbs + 4 ozs
- 011109 CABBAGE,RAW 8 lbs
- 011124 CARROTS,RAW 2 qts
- 901844 CHICKEN NUGGETS,LT&DK MEAT,BREADED,HTD-C 17 lbs
- 027050 SAUCE,SWT & SOUR,RTS 5 lbs
- 020027 CORNSTARCH 4 ozs
- 014429 BEVERAGES,H2O,TAP,MUNICIPAL 2 ozs
INSTRUCTIONS
- Wash broccoli and cut into florets. Wash cabbage and julienne. Mix together broccoli, cabbage, and shredded carrots. Sauté for 3 minutes.
- Place chicken onto sheet trays lined with parchment and place in a 350° F oven for 15 minutes or until internal temperature reaches 165° F.
- In a large pot, heat sweet and sour sauce to a boil. Mix together cornstarch and water into a slurry. Add to sauce, stirring constantly.
- Mix together vegetables and chicken in 2 inch hotel pans. At the last minute, pour sweet and sour sauce on top and stir to combine. Do not mix sauce and chicken more than 10 minutes before service.