Source: U.S. Department of Defence
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Honey Ginger Chicken (Breast Boneless)
Source: U.S. Department of Defence | |
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 MEAT, FISH, AND POULTRY No.L 179 00
HONEY GINGER CHICKEN (BREAST BONELESS)
Yield 100
Portion 5 Ounces
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
217 cal
11 g
33 g
4g
88 mg
481 mg
21 mg
Ingredient
Weight
Measure
Issue
CHICKEN,BREAST,BNLS/SKNLS,5 OZ
31-1/4 lbs
COOKING SPRAY,NONSTICK
3/4 oz
1 tbsp
HONEY
2-1/4 lbs
3 cup
1-5/8 lbs
2-1/2 cup
SOY SAUCE
JUICE,LEMON
1-1/3 lbs
2-1/2 cup
GARLIC POWDER
2-3/8 oz
1/2 cup
ONION POWDER
1-7/8 oz
1/2 cup
GINGER,GROUND
1-1/2 oz
1/2 cup
WATER,COLD
8-1/3 oz
1 cup
CORNSTARCH
2-1/4 oz
1/2 cup
Method
1 Wash chicken thoroughly under cold running water. Drain well. Remove excess fat.
2 Arrange chicken breasts shingle-style in lightly sprayed steam table pans.
3 Combine honey, soy sauce, lemon juice, garlic powder, onion powder, and ground ginger; mix well. Pour sauce over chicken in
each pan.
4 Using a convection oven, bake at 325 F. for 12 to 14 minutes on high fan, closed vent. CCP: Internal temperature must reach 165
F. or higher for 15 seconds.
5 Transfer chicken to steam table pans. Drain sauce. Reserve sauce.
6 Bring reserved sauce to a boil. Blend cornstarch and cold water together to make a smooth slurry. Add slurry to hot sauce, stirring
constantly. Cover; reduce heat; simmer 3 to 5 minutes or until thickened, stirring frequently to prevent sticking. CCP:
Temperature must reach 165 F. or higher for 15 seconds.
7 Pour 1 qt sauce evenly over chicken in each pan. CCP: Hold for service at 140 F. or higher.
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https://theodora.com/recipies/meat_fish_and_poultry/honey_ginger_chicken_breast_boneless.html Copyright © 1995-2019 ITA all rights reserved.
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| Yield: 100 | Portion: 5 Ounces |
| Calories: | 217 cal |
| Carbohydrates: | 11 g |
| Protein: | 33 g |
| Fat: | 4g |
| Cholesterol: | 88 mg |
| Sodium: | 481 mg |
| Calcium: | 21 mg |
| Ingredient | Weight | Measure | Issue |
|---|---|---|---|
| CHICKEN,BREAST,BNLS/SKNLS,5 OZ | 31-1/4 lbs | ||
| COOKING SPRAY,NONSTICK | 3/4 oz | 1 tbsp | |
| HONEY | 2-1/4 lbs | 3 cup | |
| SOY SAUCE | 1-5/8 lbs | 2-1/2 cup | |
| JUICE,LEMON | 1-1/3 lbs | 2-1/2 cup | |
| GARLIC POWDER | 2-3/8 oz | 1/2 cup | |
| ONION POWDER | 1-7/8 oz | 1/2 cup | |
| GINGER,GROUND | 1-1/2 oz | 1/2 cup | |
| WATER,COLD | 8-1/3 oz | 1 cup | |
| CORNSTARCH | 2-1/4 oz | 1/2 cup |
| Method: | |
|
1 Wash chicken thoroughly under cold running water. Drain well. Remove excess fat. 2 Arrange chicken breasts shingle-style in lightly sprayed steam table pans. 3 Combine honey, soy sauce, lemon juice, garlic powder, onion powder, and ground ginger; mix well. Pour sauce over chicken in each pan. 4 Using a convection oven, bake at 325 F. for 12 to 14 minutes on high fan, closed vent. CCP: Internal temperature must reach 165 F. or higher for 15 seconds. 5 Transfer chicken to steam table pans. Drain sauce. Reserve sauce. 6 Bring reserved sauce to a boil. Blend cornstarch and cold water together to make a smooth slurry. Add slurry to hot sauce, stirring constantly. Cover; reduce heat; simmer 3 to 5 minutes or until thickened, stirring frequently to prevent sticking. CCP: Temperature must reach 165 F. or higher for 15 seconds. 7 Pour 1 qt sauce evenly over chicken in each pan. CCP: Hold for service at 140 F. or higher. |
If you wish to link to this page, you can do so by referring to the URL address below this line.
Copyright © 1995-2019 ITA all rights reserved.
Source: U.S. Department of Defence