Orange marmalade and soy sauce mix with chicken stock to make an unforgettable sauce that coats stir-fried chicken and crisp vegetables.
NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.
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|Profit Per Meal|
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|cornstarch||0 67/100 cups|
|reduced sodium soy sauce||0 67/100 cups|
|orange marmalade||2 cups|
|vegetable oil||0 33/100 cups|
|boneless, skinless chicken breast||6|
|garlic||0 1/4 cups|
|fresh mixed vegetables (broccoli, carrots, red or green peppers, snap peas, onions)||6 lb.||1 1/2 gallons|
|cooked white rice||1 1/2 gallons|
|sesame seeds||0 1/2 cups|
|1. In a bowl whisk together cornstarch and soy sauce until smooth.
2. Slowly whisk in broth and marmalade until incorporated and smooth; reserve.
|3. In a large sauté pan or wok, heat oil over high heat; add chicken strips and stir-fry 5-6 minutes or until golden brown.
4. Add garlic and sauté 1 minute.
5. Stir in vegetables and continue to stir-fry 4-5 minutes, or until vegetables are slightly tender.
6. Add broth mixture, cover and bring to a boil, stirring occasionally; cook 2-3 minutes. Keep warm.
|7. To Serve: Ladle 1 1/2 cups chicken-vegetable mixture over 1 cup cooked rice. Garnish with a 1 tsp. sprinkle of toasted sesame seeds over top.|
- Alternative vegetable suggestions: Asparagus, green beans and/or snow peas.