SZECHWAN CHICKEN with Wild Blueberry Sauce and Pancakes

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Select Recipe Size:

Serving size:
3 oz. of pancake, 6 oz. of meat, 2 oz. of fruit

Component Qualification:
2 whole grain, 4 meat, ¼ cup fruit

Ingredients

Ingredients Weight Measure
Whole grain pancake1.2 oz.40 each
Chicken Fajita Strips USDA7.5 lbs.6 oz. /serving
Garlic, chopped.33 cup
Soy Sauce, Reduced Sodium1 cup
White Vinegar.33 cup
Water2 cups
Sugar2 TBS
Cayenne Pepper1 tsp
Water1 ¼ cups
Cornstarch.8 cups
Red Onion, Chopped4 cups
Vegetable Oil2 oz.
Sugar½ cup
Rice Wine Vinegar, Seasoned.33 cup
Wild Blueberries10 cups
Soy Sauce, Reduced Sodium¼ cups
Ginger, grated4 TBS
Green Onions, Fresh, sliced for garnish2 cups
Equipment & Utensils:
  • Mixing bowl
  • Whisk
  • Spatula
  • Measuring spoons
  • Measuring cups
  • Steamer pan
  • Sauce pot
  • Ladle
  • Tongs
  • Scale
Ingredients Weight Measure
Whole grain pancake1.2 oz.80 each
Chicken Fajita Strips USDA15 lbs.6 oz. /serving
Garlic, chopped.66 cup
Soy Sauce, Reduced Sodium2 cups
White Vinegar.66 cups
Water4 cups
Sugar4 TBS
Cayenne Pepper2 tsp
Water2 ½ cups
Cornstarch1 ½ cups
Red Onion, Chopped8 cups
Vegetable Oil4 oz.
Sugar1 cup
Rice Wine Vinegar, Seasoned.66 cups
Wild Blueberries1.25 gallons
Soy Sauce, Reduced Sodium½ cups
Ginger, grated½ cups
Green Onions, Fresh, sliced for garnish4 cups
Equipment & Utensils:
  • Mixing bowl
  • Whisk
  • Spatula
  • Measuring spoons
  • Measuring cups
  • Steamer pan
  • Sauce pot
  • Ladle
  • Tongs
  • Scale
Ingredients Weight Measure
Whole grain pancake1.2 oz.160 each
Chicken Fajita Strips USDA30#6 oz. /serving
Garlic, chopped1.33 cups
Soy Sauce, Reduced Sodium4 cups
White Vinegar1.33 cups
Water8 cups
Sugar½ cup
Cayenne Pepper4 tsp
Water5 cups
Cornstarch3 cups
Red Onion, Chopped1 gallon
Vegetable Oil8 oz.
Sugar2 cups
Rice Wine Vinegar, Seasoned1.33 cups
Wild Blueberries2 ½ cups
Soy Sauce, Reduced Sodium1 cup
Ginger, grated1 cup
Green Onions, Fresh, sliced for garnish½ gallon
Equipment & Utensils:
  • Mixing bowl
  • Whisk
  • Spatula
  • Measuring spoons
  • Measuring cups
  • Steamer pan
  • Sauce pot
  • Ladle
  • Tongs
  • Scale

Directions

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.