Sweet and 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. Shred the carrots.
4. Preheat oven to 350 degrees F.

Preparation

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.
4. Heat the sweet and sour sauce in pot or skillet over medium-low heat.
5. Make a slurry by mixing cornstarch and water, add to the sweet and sour sauce, stir to thicken, and cool.
6. Mix 2.5 cups of sauce with 5 pounds of chicken in hotel pans.
7. Cook chicken at 350 degrees for 25 minutes or until internal temperature reaches 180 degrees.
8. Cook brown rice per package instructions.
9. Once chicken is done cooking, add 4 pounds of the vegetables per pan of chicken and mix thoroughly.

Serving

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