Orange Chicken

Instructions

Yields

• Carrots: 76%

• Bell peppers: 73%

• Zucchini: 86%

Pre-Preparation

1. Wash all produce thoroughly under running water.

2. Mince garlic and ginger.

3. Dice carrots, bell peppers, and zucchini.

Preparation

Prepare the sauce

1. In a stockpot over medium heat, warm sesame oil. Add garlic, ginger, and red pepper flakes; cook until fragrant, about 1 to 2 minutes.

2. Add the first water amount, chicken base, orange juice concentrate, soy sauce, vinegar, brown sugar, salt, and black pepper. Stir to combine and simmer for about 30 minutes, stirring occasionally.

3. If any strips of orange peel were added for flavor, remove them now.

4. Heat the sauce to 190–200°F. In a separate bowl, whisk cornstarch with the second (cold) water amount to make a slurry. Whisk the slurry into the hot sauce and cook, whisking constantly, until smooth and it coats the back of a spoon (about 3 minutes). Do not boil.

5. Hold hot until service at 140°F or higher, or cool properly (to 70°F within 2 hours and to 41°F or less within 4 hours).

Prepare the vegetables

1. Cook the vegetables by steaming, sautéing in a tilt skillet, or blanching on the stovetop until tender-crisp.

2. Cover and hold hot until service at 140°F or higher.
   Optional make-ahead: steam and chill the vegetables the day before; reheat properly before service.

For the bowl

1. Cook brown rice in a steamer or oven; hold hot until service at 140°F or higher.

2. Reheat cooked chicken to 165°F for 15 seconds; hold hot until service at 140°F or higher.

Assemble (per hotel pan)

1. Combine 3 lb 3 oz sauce, 3 lb 14 oz cooked vegetables, and 6 lb 4 oz cooked chicken in a hotel pan; toss until evenly coated. One hotel pan yields 40 servings.

2. For each serving, portion 1 cup (about 7 oz) of the chicken–vegetable mixture over 1/2 cup cooked rice.

Serving
Serving = 1 bowl

Recipe Source
Live Well