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.
Servings 50 people
Calories 185 kcal
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 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.
Serving: 1 cup Calories: 185 kcal Carbohydrates: 15.4 g Protein: 15.4 g Saturated Fat: 0.5 g Trans Fat: 6.9 g Cholesterol: 47.1 mg Sodium: 327.1 mg Fiber: 2.9 g Sugar: 7.3 g
Canned Product Foodservice Fruit, Pears