Sweet & Sour Chicken

Instructions

Pre-Preparation

Recipe Source: Boulder Valley School District Food Services

Broccoli yields 81%
Cauliflower yields 62%
Carrots yield 83%
Bok Choy yields 77%

1. Prep the sweet and sour sauce:
a. Using burr mixer, mix together the ketchup, honey, soy sauce, red wine vinegar, and ginger.
b. Set aside for later use.

2. Wash and cut broccoli, cauliflower, and bok choy into bite sized pieces.
3.Wash and shred the carrots.

4. Preheat oven to 350 degrees F.

Preparation

Make the vegetable blend:
1. Mix all the vegetables together.
2. Steam or blanch veggies in boiling water for two minutes.
3. Shock veggies in ice water and drain. Set aside.

Heat the sauce:
4. Heat the sweet and sour sauce in pot or skillet over medium-low heat.
5. Make a slurry by mixing cornstarch and the first measurement of water, then add to the sweet and sour sauce. Stir to thicken until sauce coats the back of a spoon.

Make the chicken:
6. Cook chicken at 350 degrees for 25 minutes or until internal temperature reaches 165 degrees.
7. Once chicken is done cooking, add 4 pounds of the vegetables per pan of chicken and mix thoroughly.

Finish the product:
8. Mix 2.5 cups of sauce with 5 pounds of chicken and vegetable mixture in hotel pans.
9. Cover and hold hot until service above 140 degrees until service.

Make the rice:
10. Combine rice and the second measurement of water in 4″ full size hotel pans (Ratio = 1 part rice to 1 part water).
11. Cover the hotel pans with parchment and foil and bake for 45 minutes at 350 degrees F.
Note: Alternatively, cook rice in steamer for 30 minutes or until water has been fully absorbed.
12. Cover and hold hot at 140 degrees until service.

Leave the chicken and rice separate until service.

Serving

Serving = 6oz. of the chicken/vegetable mixture over 1 cup of rice