Ginger Pear Chicken Stir-Fry
A bright and flavorful stir-fry featuring tender ginger-infused chicken, colorful mixed vegetables, and sweet canned pears, all tossed in a light soy-ginger glaze. Perfect over brown rice for a balanced, school nutrition–friendly entrée.
Equipment
- 1 tilt skillet or steam-jacketed kettle
- 1 mixing bowl or pitcher
Ingredients
- ½ cup Oil neutral
- 3 pounds Broccoli, fresh, florets
- 2 pounds Carrots, shredded
- 2 pounds Peppers, sweet, bell, mixed
- 2 pounds Onions, yellow or red, small dice
- ¼ cup Garlic, minced
- ¼ cup Ginger, minced
- 1½ cup Soy sauce, low-sodium
- 1 cup Juice, pear (saved)
- ¼ cup Vinegar, rice
- ½ cup Oil, sesame
- ¼ cup Cornstarch
- 7 pounds Chicken, commodity, thawed, diced
- 1 #10 can Pears, canned, diced, drained
Instructions
- In a tilt skillet or steam-jacketed kettle, heat vegetable oil on medium heat.
- Add garlic, ginger, onions, carrots, peppers, and broccoli. Sauté for 5–7 minutes until crisp-tender.
- In a mixing bowl or pitcher, whisk together ginger, garlic, soy sauce, reserved pear juice, rice vinegar, cornstarch, and water.
- Stir in diced chicken and the prepared stir-fry sauce.
- Heat until simmering and thickened slightly (165°F minimum).
- Gently fold in drained diced pears and heat through. Hold hot at 135°F or above.
- Portion 1 cup per student using an 8 oz ladle or spoodle.
Nutrition
Serving: 1cupCalories: 185kcalCarbohydrates: 15.4gProtein: 15.4gSaturated Fat: 0.5gTrans Fat: 6.9gCholesterol: 47.1mgSodium: 327.1mgFiber: 2.9gSugar: 7.3g
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