Tangerine Glazed Vegetables & Chicken
Grande Classic® Cantonese Blend
Ingredients
| 3 ¼ qts. | Tangerine juice, fresh or prepared from conce |
| 1 ½ qts. | Light soy sauce (low sodium) |
| 18 ozs. | Honey, melted |
| 1 lb. | Peeled and grated or minced ginger |
| 10 ozs. | Minced garlic |
| 4 ozs. | Cornstarch (1 cup) |
| 8 ozs. | Vegetable oil |
| 50 lbs. | FLAV-R-PAC® Grande Classic® Cantonese Blend, frozen |
| 4 ozs. | Toasted sesame seeds (¾ cup) |
| 200 pcs. | Boneless, skinless, chicken thighs, seasoned |
Directions
- In large container, combine tangerine juice, soy sauce, honey, ginger, garlic and cornstarch. Whisk or cover and shake to blend.
- In large tilting skillet or divided among stock pots, heat oil until smoking. Add FLAV-R-PAC Grande Classics Cantonese Blend vegetables and cook uncovered for 10 minutes, gently stirring occasionally.
- Add spicy tangerine sauce and bring to a simmer. Gently toss vegetables and continue to cook until sauce thickens. FOR INDIVIDUAL SERVICE:
- Plate 8 ounces glazed vegetables alongside 2 grilled chicken thighs and sprinkle with a tablespoon of toasted sesame seeds. Serve immediately.
- FOR VOLUME FEEDING: Place glazed vegetables in steam table pans and sprinkle with toasted sesame seeds. Serve on line next to grilled chicken thighs.