Orange Chicken (meatless)
Portion Size: 3 oz. cooked
Ingredients: Yields: 8 servings
| Ingredients | Notes: |
| 2 ½ lbs. meatless chicken cut into bite size pieces | Trim all visible fat |
| 2 cups all-purpose flour | |
| ½ teaspoon black pepper | |
| ½ teaspoon salt | |
| ¼ cup olive oil | |
| 2 cups water | |
| ¼ cup orange juice | |
| ½ cup lemon juice | |
| 2/3 cup rice vinegar | |
| ¼ cup light soy sauce | |
| 2 tablespoons grated orange zest | |
| 2 cups packed brown sugar | |
| 1 teaspoon ground ginger | |
| 2 teaspoons garlic, minced | Washed, peeled and minced |
| ¼ cup green onion | |
| ½ teaspoon red pepper flakes | (optional) |
| 1/3 cup cornstarch | |
| 4 cups brown rice, cooked |
Directions:
| Steps: | Directions: | Critical Control Point / Quality Assurance |
| 1 | Season chicken with salt and pepper. Dredge chicken in flour. Shake off excess flour. Discard unused flour. | |
| 2 | Pour 1 ½ cups water, orange juice, lemon juice, rice vinegar and soy sauce into a saucepan and heat over medium high heat. Stir in the orange zest, brown sugar, ginger, garlic and red pepper flakes. Bring to a boil. In a small bowl, stir to combine cornstarch and water. Add cornstarch mixture and bring to a boil. Reduce heat to medium low. Remove from heat and let cool, 10 to 15 minutes. | |
| 3 | Over medium high heat, heat oil. Place chicken in pan and brown on both sides. Cook until lightly brown and turn. Cook for 3-5 minutes on each side. | Cook until internal temperature reaches 165°F. |
| 4 | Pour sauce over chicken and heat through. | |
| 5 | Top with green onions and serve hot over rice. |
Time Temperature Sensitive food. Food safety Standards: hold food for service at an internal temperature above 140° F. Do not mix old product with new. Cool
