Orange Chicken

Instructions

Yields

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

Pre-Preparation

1. Wash produce as needed.
2. Cut the top end off the carrots, then slice into 1/4-inch rounds.
3. Remove stems and seeds from bell peppers, then slice into 1/4-inch strips.
4. Slice the top end off the zucchini, then cut each zucchini in half lenghtwise and slice each half into 1/4-inch half moons.
5. Mince garlic.
6. 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 orange juice, chicken base, 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 cold water 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 or above 135°F. 
6. If preparing ahead of time to ship out to satellite sites or serve the next day, cool according to HACCP procedures.

Prepare the Vegetables:

1. In a tilt skillet, cook the carrots, bell peppers, and zucchini for about 3-5 minutes or until tender but still crisp.
2. Cover and hold hot until service at or above 135°F.
3. If preparing ahead of time to ship out to satellite sites or serve the next day, steam and chill the vegetables according to HACCP procedures the day before, then reheat to 165°F before service.

Prepare the Rice and Chicken:

1. Cook the brown rice:
   1. Combine rice and water (third amount) in 2-inch full-size hotel pans (ratio of 1 part rice to 2 parts water).
   2. Cover the hotel pans with parchment and foil, cook for 45-60 minutes in 350°F oven.
   3. Hold hot or cool as needed according to HACCP procedures.

      Note: Alternatively, cook rice in a steamer for 30 minutes or until water has been fully absorbed.

2. Heat the cooked chicken strips to 165°F for 15 seconds.
3. Cover and hold the rice and chicken hot until service at or above 135°F.

Assembly:

1. In each hotel pan, 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

Servings per pan: 40

*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.