SZECHWAN CHICKEN with Wild Blueberry Sauce and Pancakes

SZECHWAN CHICKEN with Wild Blueberry Sauce and Pancakes

Serving size:
3 oz. of pancake, 6 oz. of meat, 2 oz. of fruit
Component Qualification:
2 whole grain, 4 meat, ¼ cup fruit
1.2 oz./40 eachWhole grain pancake
7.5 lbs./6 oz. /servingChicken Fajita Strips USDA
.33 cupGarlic, chopped
1 cupSoy Sauce, Reduced Sodium
.33 cupWhite Vinegar
2 cupsWater
2 TBSSugar
1 tspCayenne Pepper
1 ¼ cupsWater
.8 cupsCornstarch
4 cupsRed Onion, Chopped
2 oz.Vegetable Oil
½ cupSugar
.33 cupRice Wine Vinegar, Seasoned
10 cupsWild Blueberries
¼ cupsSoy Sauce, Reduced Sodium
4 TBSGinger, grated
2 cupsGreen Onions, Fresh, sliced for garnish
Equipment & Utensils:
  • Mixing bowl
  • Whisk
  • Spatula
  • Measuring spoons
  • Measuring cups
  • Steamer pan
  • Sauce pot
  • Ladle
  • Tongs
  • Scale
1.2 oz./80 eachWhole grain pancake
15 lbs./6 oz. /servingChicken Fajita Strips USDA
.66 cupGarlic, chopped
2 cupsSoy Sauce, Reduced Sodium
.66 cupsWhite Vinegar
4 cupsWater
4 TBSSugar
2 tspCayenne Pepper
2 ½ cupsWater
1 ½ cupsCornstarch
8 cupsRed Onion, Chopped
4 oz.Vegetable Oil
1 cupSugar
.66 cupsRice Wine Vinegar, Seasoned
1.25 gallonsWild Blueberries
½ cupsSoy Sauce, Reduced Sodium
½ cupsGinger, grated
4 cupsGreen Onions, Fresh, sliced for garnish
Equipment & Utensils:
  • Mixing bowl
  • Whisk
  • Spatula
  • Measuring spoons
  • Measuring cups
  • Steamer pan
  • Sauce pot
  • Ladle
  • Tongs
  • Scale
1.2 oz./160 eachWhole grain pancake
30#/6 oz. /servingChicken Fajita Strips USDA
1.33 cupsGarlic, chopped
4 cupsSoy Sauce, Reduced Sodium
1.33 cupsWhite Vinegar
8 cupsWater
½ cupSugar
4 tspCayenne Pepper
5 cupsWater
3 cupsCornstarch
1 gallonRed Onion, Chopped
8 oz.Vegetable Oil
2 cupsSugar
1.33 cupsRice Wine Vinegar, Seasoned
2 ½ cupsWild Blueberries
1 cupSoy Sauce, Reduced Sodium
1 cupGinger, grated
½ gallonGreen Onions, Fresh, sliced for garnish
Equipment & Utensils:
  • Mixing bowl
  • Whisk
  • Spatula
  • Measuring spoons
  • Measuring cups
  • Steamer pan
  • Sauce pot
  • Ladle
  • Tongs
  • Scale

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.