Orange Chicken

Instructions

Yields

• Carrots: 76%
• Bell peppers: 73%
• Zucchini: 86%

Pre-Preparation

1. Wash all produce as needed.
2. Slice carrots, bell peppers, and zucchini. 
3. Mince garlic
4. Peel and mince ginger.

Preparation

Prepare the Orange Sauce

1. In a stockpot over medium heat, warm sesame oil.
2. Add garlic, ginger, red pepper flakes and cook until fragrant, about 1 to 2 minutes.
3. Add the water (first amount), chicken base, orange juice concentrate, soy sauce, vinegar, brown sugar, salt, and black pepper. Stir to combine and simmer around 190–200°F for about 30 minutes, stirring occasionally.
4. In a separate bowl, whisk cornstarch with the (cold) water (second amount) to make a slurry. Whisk the slurry into the simmering sauce and cook, whisking constantly, until smooth and it coats the back of a spoon, about 3 minutes. Do not bring to a boil.
5. Hold hot until service at 140°F or higher.
   If preparing ahead of time to ship out to sites or serve the next day: cool properly to 70°F within 2 hours and to 41°F or less within 4 hours.

Prepare the Vegetables

1. Cook the carrots, bell peppers, and zucchini by sautéing in a tilt skillet, steaming, or blanching until tender-crisp.
2. Cover and hold hot until service at 140°F or higher.
   If preparing ahead of time to ship out to sites or serve the next day: steam and chill the vegetables according to HACCP procedures the day before; reheat to 165°F before service.

Prepare the Rice and Chicken

1. Cook brown rice and water (1 part brown rice to 2 parts water) in a steamer or oven.
2. Heat the cooked chicken strips to 165°F for 15 seconds.
3. Hot hold rice and chicken until service at 140°F or higher.

Assembly

1. In each hotel pan (40 servings), combine:
   3 lbs 3 oz orange sauce
   3 lbs 14 oz cooked vegetables
   6 lbs 4 oz cooked chicken
2. Toss until evenly coated.

Serving

Serving size: 1 bowl = 1/2 cup cooked brown rice served with 1 cup (about 7 oz) of the orange chicken and vegetable mixture

*Note on Allergens: using a gluten-free soy sauce can turn this recipe into a gluten-free option.

Recipe Source: Live Well

We recommend that any recipe selected for use in your district be tested in your kitchens before adding it to your menu. Recipe testing ensures that the methods and yields are compatible when prepared with your equipment. Since seasonings are particularly affected by scaling recipes, we highly recommend taste testing as you adjust quantities.