Sweet and Sour Chicken
Family Child Care
| Ingredients | Amount / Measure | Notes |
|---|
- Broccoli, raw ‎ 3 7/8 oz.
- Cabbage, raw shredded 3 7/8 oz.
- Carrots, raw grated 3 tbsp., 2 5/8 tsp. ‎
- Chicken Nuggets, Breaded, Uncooked, 2M, 28/5.68oz, 10#, Tyson, 10383860928 ‎ 18 nugget
- Sauce, sweet and sour, ready-to-serve ‎ 3 tbsp., 2 5/8 tsp. ‎
- Corn Starch, Box, 24/1lb, Monarch, 884686 ‎ < 1/8 oz.
- Beverages, water, tap, municipal ‎ 1 tbsp.
INSTRUCTIONS
- Wash broccoli and cut into florets. Wash cabbage and julienne. Mix together broccoli,cabbage, and shredded carrots. Saute for 3 minutes.
- Place chicken onto sheet trays, or 18x13 inch pans, lined with parchment paper and place ina 350 degree F oven for 15 minutes or until the internal temperature reaches 165 degrees F.
- In a large pot, heat sweet and sour sauce and bring to a boil. Mix together the cornstarch andwater into a slurry. Add to the sauce, stirring constantly.
- Mix together the chicken in 2 inch hotel pans or 12x20 inch pans. As the last minute poursweet and sour sauce on top and stir to combine. Do not mix sauce and chicken more than 10minutes before service. Hold hot for service.
NUTRITION INFORMATION
Child Care Centers - 25 servings
| Ingredients | Amount / Measure | Notes |
|---|
- Broccoli, raw ‎ 1 lbs.
- Cabbage, raw shredded 1 lbs.
- Carrots, raw grated 1 c.
- Chicken Nuggets, Breaded, Uncooked, 2M, 28/5.68oz, 10#, Tyson, 10383860928 ‎ 75 nugget
- Sauce, sweet and sour, ready-to-serve ‎ 1 c.
- Corn Starch, Box, 24/1lb, Monarch, 884686 ‎ 1/4 oz.
- Beverages, water, tap, municipal ‎ 1/4 c.
INSTRUCTIONS
- Wash broccoli and cut into florets. Wash cabbage and julienne. Mix together broccoli,cabbage, and shredded carrots. Saute for 3 minutes.
- Place chicken onto sheet trays, or 18x13 inch pans, lined with parchment paper and place ina 350 degree F oven for 15 minutes or until the internal temperature reaches 165 degrees F.
- In a large pot, heat sweet and sour sauce and bring to a boil. Mix together the cornstarch andwater into a slurry. Add to the sauce, stirring constantly.
- Mix together the chicken in 2 inch hotel pans or 12x20 inch pans. As the last minute poursweet and sour sauce on top and stir to combine. Do not mix sauce and chicken more than 10minutes before service. Hold hot for service.
NUTRITION INFORMATION
Schools - 50 servings
| Ingredients | Amount / Measure | Notes |
|---|
- Broccoli, raw ‎ 4 lbs.
- Cabbage, raw shredded 4 lbs.
- Carrots, raw grated 1 qt.
- Chicken Nuggets, Breaded, Uncooked, 2M, 28/5.68oz, 10#, Tyson, 10383860928 ‎ 300 nugget
- Sauce, sweet and sour, ready-to-serve ‎ 1 qt.
- Corn Starch, Box, 24/1lb, Monarch, 884686 ‎ 1 oz.
- Beverages, water, tap, municipal ‎ 1 c.
INSTRUCTIONS
- Wash broccoli and cut into florets. Wash cabbage and julienne. Mix together broccoli,cabbage, and shredded carrots. Saute for 3 minutes.
- Place chicken onto sheet trays, or 18x13 inch pans, lined with parchment paper and place ina 350 degree F oven for 15 minutes or until the internal temperature reaches 165 degrees F.
- In a large pot, heat sweet and sour sauce and bring to a boil. Mix together the cornstarch andwater into a slurry. Add to the sauce, stirring constantly.
- Mix together the chicken in 2 inch hotel pans or 12x20 inch pans. As the last minute poursweet and sour sauce on top and stir to combine. Do not mix sauce and chicken more than 10minutes before service. Hold hot for service.
NUTRITION INFORMATION
Schools - 100 servings
| Ingredients | Amount / Measure | Notes |
|---|
- Broccoli, raw ‎ 8 lbs.
- Cabbage, raw shredded 8 lbs.
- Carrots, raw grated 2 qt.
- Chicken Nuggets, Breaded, Uncooked, 2M, 28/5.68oz, 10#, Tyson, 10383860928 ‎ 600 nugget
- Sauce, sweet and sour, ready-to-serve ‎ 2 qt.
- Corn Starch, Box, 24/1lb, Monarch, 884686 ‎ 2 oz.
- Beverages, water, tap, municipal ‎ 1 pt.
INSTRUCTIONS
- Wash broccoli and cut into florets. Wash cabbage and julienne. Mix together broccoli,cabbage, and shredded carrots. Saute for 3 minutes.
- Place chicken onto sheet trays, or 18x13 inch pans, lined with parchment paper and place ina 350 degree F oven for 15 minutes or until the internal temperature reaches 165 degrees F.
- In a large pot, heat sweet and sour sauce and bring to a boil. Mix together the cornstarch andwater into a slurry. Add to the sauce, stirring constantly.
- Mix together the chicken in 2 inch hotel pans or 12x20 inch pans. As the last minute poursweet and sour sauce on top and stir to combine. Do not mix sauce and chicken more than 10minutes before service. Hold hot for service.