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Sweet and Sour Chicken (8 PC)
Source: U.S. Department of Defence

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MEAT, FISH, AND POULTRY No.L 079 01
SWEET AND SOUR CHICKEN (8 PC)
Yield 100
Portion 8 Ounces
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
351 cal
23 g
39 g
10 g
119 mg
198 mg
26 mg
Ingredient
Weight
Measure
Issue
CHICKEN, 8 PC CUT, SKIN REMOVED
82 lbs
COOKING SPRAY,NONSTICK
2-1/8 oz
1/4 cup 2/3 tbsp
PINEAPPLE,CANNED,CHUNKS,JUICE PACK,INCL LIQUIDS
5-1/4 lbs
2 qts 1-1/2 cup
RESERVED LIQUID
4-1/8 lbs
2 qts
SUGAR,GRANULATED
2-1/4 lbs
1 qts 1 cup
VINEGAR,DISTILLED
1-2/3 lbs
3-1/4 cup
SOY SAUCE
5-1/8 oz
1/2 cup
GINGER,GROUND
3/8 oz
2 tbsp
2 lbs
1 qts 2 cup
2-3/8 lbs
PEPPERS,GREEN,FRESH,JULIENNE
CORNSTARCH
2 lbs
1 qts 3 cup
WATER,COLD
1-5/8 lbs
3 cup
Method
1 Wash chicken thoroughly under cold running water. Drain well.
2 Lightly spray chicken with cooking spray. Place chicken on lightly sprayed sheet pan.
3 Using a convection oven, bake 40 minutes at 325 F. on high fan, closed vent. CCP: Internal temperature must reach 165 F. or
higher for 15 seconds. Hold at 140 F. or higher for use in Step 8.
4 Drain pineapple. Reserve juice.
5 Combine reserved pineapple juice, sugar, vinegar, soy sauce and ginger in steam-jacketed kettle or stockpot. Bring to a boil.
Cover; reduce heat; simmer 5 minutes.
6 Add pineapple and peppers to sauce. Bring to a boil; reduce heat; simmer 5 minutes or until peppers are almost tender, stirring
constantly.
7 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.
8 Transfer chicken to steam table pans. Pour sauce evenly over chicken in each pan. CCP: Hold for service at 140 F. or higher.



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Sweet and Sour Chicken (8 PC)

Yield: 100 Portion: 8 Ounces
Calories: 351 cal
Carbohydrates: 23 g
Protein: 39 g
Fat: 10 g
Cholesterol: 119 mg
Sodium: 198 mg
Calcium: 26 mg

Ingredient Weight Measure Issue
CHICKEN, 8 PC CUT, SKIN REMOVED 82 lbs
COOKING SPRAY,NONSTICK 2-1/8 oz 1/4 cup 2/3 tbsp
PINEAPPLE,CANNED,CHUNKS,JUICE PACK,INCL LIQUIDS 5-1/4 lbs 2 qts 1-1/2 cup
RESERVED LIQUID 4-1/8 lbs 2 qts
SUGAR,GRANULATED 2-1/4 lbs 1 qts 1 cup
VINEGAR,DISTILLED 1-2/3 lbs 3-1/4 cup
SOY SAUCE 5-1/8 oz 1/2 cup
GINGER,GROUND 3/8 oz 2 tbsp
PEPPERS,GREEN,FRESH,JULIENNE 2 lbs 1 qts 2 cup 2-3/8 lbs
CORNSTARCH 2 lbs 1 qts 3 cup
WATER,COLD 1-5/8 lbs 3 cup

Method:
1 Wash chicken thoroughly under cold running water. Drain well.
2 Lightly spray chicken with cooking spray. Place chicken on lightly sprayed sheet pan.
3 Using a convection oven, bake 40 minutes at 325 F. on high fan, closed vent. CCP: Internal temperature must reach 165 F. or
higher for 15 seconds. Hold at 140 F. or higher for use in Step 8.
4 Drain pineapple. Reserve juice.
5 Combine reserved pineapple juice, sugar, vinegar, soy sauce and ginger in steam-jacketed kettle or stockpot. Bring to a boil.
Cover; reduce heat; simmer 5 minutes.
6 Add pineapple and peppers to sauce. Bring to a boil; reduce heat; simmer 5 minutes or until peppers are almost tender, stirring
constantly.
7 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.
8 Transfer chicken to steam table pans. Pour 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.

https://theodora.com/recipies/meat_fish_and_poultry/sweet_and_sour_chicken_8_pc.html

Copyright © 1995-2019 ITA all rights reserved.

Source: U.S. Department of Defence