SZECHWAN CHICKEN with Wild Blueberry Sauce and Pancakes
3 oz. of pancake, 6 oz. of meat, 2 oz. of fruit
2 whole grain, 4 meat, ¼ cup fruit
| 1.2 oz./40 each | Whole grain pancake |
| 7.5 lbs./6 oz. /serving | Chicken Fajita Strips USDA |
| .33 cup | Garlic, chopped |
| 1 cup | Soy Sauce, Reduced Sodium |
| .33 cup | White Vinegar |
| 2 cups | Water |
| 2 TBS | Sugar |
| 1 tsp | Cayenne Pepper |
| 1 ¼ cups | Water |
| .8 cups | Cornstarch |
| 4 cups | Red Onion, Chopped |
| 2 oz. | Vegetable Oil |
| ½ cup | Sugar |
| .33 cup | Rice Wine Vinegar, Seasoned |
| 10 cups | Wild Blueberries |
| ¼ cups | Soy Sauce, Reduced Sodium |
| 4 TBS | Ginger, grated |
| 2 cups | Green Onions, Fresh, sliced for garnish |
| Equipment & Utensils: |
|
| 1.2 oz./80 each | Whole grain pancake |
| 15 lbs./6 oz. /serving | Chicken Fajita Strips USDA |
| .66 cup | Garlic, chopped |
| 2 cups | Soy Sauce, Reduced Sodium |
| .66 cups | White Vinegar |
| 4 cups | Water |
| 4 TBS | Sugar |
| 2 tsp | Cayenne Pepper |
| 2 ½ cups | Water |
| 1 ½ cups | Cornstarch |
| 8 cups | Red Onion, Chopped |
| 4 oz. | Vegetable Oil |
| 1 cup | Sugar |
| .66 cups | Rice Wine Vinegar, Seasoned |
| 1.25 gallons | Wild Blueberries |
| ½ cups | Soy Sauce, Reduced Sodium |
| ½ cups | Ginger, grated |
| 4 cups | Green Onions, Fresh, sliced for garnish |
| 1.2 oz./160 each | Whole grain pancake |
| 30#/6 oz. /serving | Chicken Fajita Strips USDA |
| 1.33 cups | Garlic, chopped |
| 4 cups | Soy Sauce, Reduced Sodium |
| 1.33 cups | White Vinegar |
| 8 cups | Water |
| ½ cup | Sugar |
| 4 tsp | Cayenne Pepper |
| 5 cups | Water |
| 3 cups | Cornstarch |
| 1 gallon | Red Onion, Chopped |
| 8 oz. | Vegetable Oil |
| 2 cups | Sugar |
| 1.33 cups | Rice Wine Vinegar, Seasoned |
| 2 ½ cups | Wild Blueberries |
| 1 cup | Soy Sauce, Reduced Sodium |
| 1 cup | Ginger, grated |
| ½ gallon | Green Onions, Fresh, sliced for garnish |
1.Steam chicken, drain, hold hot.
2.Bring ingredients 3-8 to a boil in a sauce pot. Mix 5 cups water with 3 1/3 cups cornstarch add to sauce to thicken. Toss chicken with sauce, hold hot.
3.Sauté red onion in oil, when soft add ingredients 13-17, simmer until it thickens.
4.Plate for each student—2 pancakes, overlapping each other, a 6 oz. scoop of the chicken, topped with a 2 oz. serving of the blueberry sauce; garnish with scallions. Speed Scratch options: Premade pancakes, Thai chili sauce.
1.Steam chicken, drain, hold hot.
2.Bring ingredients 3-8 to a boil in a sauce pot. Mix 5 cups water with 3 1/3 cups cornstarch add to sauce to thicken. Toss chicken with sauce, hold hot.
3.Sauté red onion in oil, when soft add ingredients 13-17, simmer until it thickens.
4.Plate for each student—2 pancakes, overlapping each other, a 6 oz. scoop of the chicken, topped with a 2 oz. serving of the blueberry sauce; garnish with scallions. Speed Scratch options: Premade pancakes, Thai chili sauce.
1.Steam chicken, drain, hold hot.
2.Bring ingredients 3-8 to a boil in a sauce pot. Mix 5 cups water with 3 1/3 cups cornstarch add to sauce to thicken. Toss chicken with sauce, hold hot.
3.Sauté red onion in oil, when soft add ingredients 13-17, simmer until it thickens.
4.Plate for each student—2 pancakes, overlapping each other, a 6 oz. scoop of the chicken, topped with a 2 oz. serving of the blueberry sauce; garnish with scallions. Speed Scratch options: Premade pancakes, Thai chili sauce.
Critical Control Points for Food Safety:
Cook chicken fajita to 135'F, raw chicken to 165'F; keep foods >135'F until service.
