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, mincedWashed, 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
1Season chicken with salt and pepper. Dredge chicken in flour. Shake off excess flour. Discard unused flour. 
2Pour 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. 
3Over 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.
4Pour sauce over chicken and heat through. 
5Top with green onions and serve hot over rice. 

Time Temperature Sensitive foodFood safety Standards: hold food for service at an internal temperature above 140° F. Do not mix old product with new.  Cool 

Jacqueline Larson M.S., R.D.N. and Associates