Orange Chicken

Instructions

Pre-Preparation

Recipe source: Live Well

Carrots yield 76%
Bell peppers yield 73%
Zucchini yields 86%

1. Mince garlic and ginger.
2. Dice carrots, peppers, and zucchini.

Preparation

Prepare the sauce:
1. In a stockpot, heat sesame oil over medium heat. Add garlic, ginger, and red pepper flakes and cook until fragrant, about 1-2 minutes.
2. Add first water amount, chicken base, orange juice concentrate, soy sauce, vinegar, brown sugar, salt, and black pepper. Combine and simmer for 1/2 hour, stirring occasionally.
3. Remove orange peel.
Note: If freezing, stop here. Properly cool the sauce (down to 70 degrees F in 2 hours and down to or below 41 degrees F in 4 hours).
4. Heat sauce to 190-200 degrees F, create slurry in a separate bowl by whisking together cornstarch and cold water (second amount). Add to sauce and whisk constantly until smooth and coats the back of a spoon. This will take at least three minutes. Do not boil.
5. Hot hold at or above 140 degrees or properly cool (down to 70 degrees F in 2 hours and down to or below 41 degrees F in 4 hours).

Prepare the vegetables:
1. Cook vegetables either in a steamer, sauteeing in tilt skillet, or blanched on the stovetop.
2. Cover and hot hold all vegetables at or above 140 degrees.
Optional: Can prepare vegetables day before using steaming and chilling method. Before service, reheat properly.

For the bowl:
1. Cook brown rice in steamer or oven. Hot hold at or above 140 degrees.
2. Reheat chicken to 165 degrees for 15 seconds. Hot hold at or above 140 degrees.

Assemble the Bowls:
1. Combine 3lb 3oz of sauce, 3lb 14oz of vegetables, and 6lb 4oz of chicken per hotel pan. Mix to combine until everything is coated evenly. One hotel pan = 40 servings
2. Serve 1 cup (7oz.) of chicken/vegetable mixture over 1/2 cup rice.

Serving

Serving = 1 bowl