Prep Method: Stir-Fry
Ingredients
- Water-1 pint
- Honey-2⅔ cups
- Soy sauce, reduced sodium-3 cups
- Cornstarch-4 tablespoons
- Oil, canola-¾ cup
- Broccol, raw, florets-5 pounds
- Carrots, raw, sliced, ¼” rounds-3.1 pounds
- Pepper, sweet bell, red, raw, sliced-2½ pounds
- Mushrooms, raw, sliced ¼ inch thick-2 pounds
- Squash, summer, zucchini, raw, sliced ¼ inch-1.9 pounds
- Onion, raw, sliced-1¾ pounds
- Chicken, diced, frozen, cooked-6¼ pounds
- Oil, sesame-1 tablespoon
- Garlic, raw, minced-1 cup
- Black pepper, ground¼- ¼ cup
Instructions
- Using a mixing bowl whisk together the water, honey, soy sauce, and cornstarch. Set aside until needed.
- Pre-heat tilt skillet over medium-high heat. Add canola oil.
- Add broccoli, carrots, red bell pepper, mushrooms, zucchini, and onions.
- Sautè the vegetables for approximately 9 minutes or until crisp tender.
NOTE: Take care not to over stir the veggies. This will create better flavor, color, and texture.
- Add the chicken, sesame oil, garlic, and black pepper. Sautè for approximately 3 minutes.
- Whisk the reserved soy sauce mixture.
NOTE: This is important. The cornstarch will settle to the bottom as it sits.
- Pour this sauce over the stir-fry.
- Stir the stir-fry while allowing the sauce to come to a soft boil. This thickens the sauce.
Once sauce begins to thicken, the stir-fry is ready.
Critical Control Point: Heat to 135°F or higher for at least 15 seconds.
- Hot hold, covered, until served.
Critical Control Point: Hot hold for service at 135°F or higher.
- Serving portion is 8 ounces.
Recipe Notes
Crediting: One 8 ounce serving provides ¼ cup Vegetable (Red/Orange) ⅛ cup Vegetable (Dark Green) ⅜ cup Vegetable (Other) and 2 oz eq. Meat/Meat Alternate.
Tip: The stir-fry will lose color, texture, and flavor as it sits. Batch cook this entrèe to maintain quality.