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Recipe for Orange Chicken with Vegetables

Sweet and crispy orange chicken recipe with mandarin oranges, broccoli, and carrots developed by the California Culinary Centers for school food service menu planning.

Orange chicken and vegetables

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Yields 50 Servings

This recipe yields one–10⅛ inch by 12¾ inch by 6 inch pan of orange chicken with vegetables for 50–4.2 ounce servings: ½ cup or one number 8 scoop.

Ingredients

Ingredients list includes measure by weight or volume. Choose one measure, either weight or volume, for the ingredient. Weight is listed first in bold.

9 pounds chicken and 54 ounces sauce or 1½ bags sauce frozen chicken pieces with mandarin orange sauce
2 gallons water
3 pounds whole fresh broccoli
3 pounds whole fresh carrots
1 pound fresh red or green bell peppers
1 quart and 1 cup or ½ one number 10 can mandarin oranges

Directions

  1. Preheat convection oven to 350°F or conventional oven to 400°F. Place single layer of frozen orange chicken on one–18 inch by 26 inch by 1 inch sheet pan with liner.
  2. Bake frozen chicken for 10 to 12 minutes, loosen chicken and turn pieces over with a spatula. Continue baking for an additional 10 to 12 minutes, until golden brown or until internal temperature reaches 165°F. Critical Control Point (CCP): Cook chicken until internal temperature reaches 165°F or higher for 15 seconds.
  3. Transfer cooked chicken to one–10⅛ inch by 12¾ inch by 6 inch pan. CCP: Hold chicken at 135°F.
  4. Bring water to boil in 10 quart pot.
  5. Rinse and chop broccoli florets to ½ inch pieces to measure 1 quart and ½ cup.
  6. Peel, trim, and shred carrots to measure 1 quart and 1 cup.
  7. Rinse and cut peppers into 2 inch slices or chop into ½ inch cubes to measure 1½ cups.
  8. Combine vegetables and place in large colander and blanch. To blanch: pour boiling water over vegetables 1 gallon at a time, plunge the broccoli into ice water, and drain. Set aside.
  9. Heat sauce in 10 quart stock pot for 5 minutes to 140°F. Reduce heat and simmer on low heat.
  10. Pour one bag heated sauce (36 ounces) over chicken. Reserve ½ bag of sauce (18 ounces).
  11. Add vegetables to chicken, pour remaining ½ bag (18 ounces) sauce over chicken and vegetables.
  12. Add mandarin oranges and mix together as close to serving time as possible. CCP: Hold orange chicken with vegetables at 135°F.
  13. Serve ½ cup or one number 8 scoop orange chicken with vegetables for each serving.

Nutritional Analysis

Calories, in K calories: 170.00
Carbohydrates, in grams: 22.90
Protein, in grams: 12.50
Saturated fat, in grams: 0.50
Trans fat, in grams: 0
Total fat, in grams: 3.10
Sodium, in milligrams: 325.10

Recipe Options

The CA Culinary Centers have calculated and tested the yields for this standardized recipe. You may choose to vary the spices in the recipe to meet the taste preferences of your students. For example, using a 1.5 to 2 ratio for spices when doubling the recipe yield from 50 to 100. However, changing or substituting any other ingredients may result in a different yield, meal contribution, or dietary specification, and should be considered a different recipe. To learn more about how to standardize your recipe visit the CA Culinary Centers Standardized Recipes web page Resources tab.

Yields 100 Servings

This recipe yields two–10⅛ inch by 12¾ inch by 6 inch pans of orange chicken with vegetables for 100–4.2 ounce servings: ½ cup or one number 8 scoop.

Ingredients

Ingredients list includes measure by weight or volume. Choose one measure, either weight or volume, for the ingredient. Weight is listed first in bold.

18 pounds chicken and 108 ounces sauce or 3 bags sauce frozen chicken pieces with mandarin orange sauce
4 gallons water
6 pounds whole fresh broccoli
6 pounds whole fresh carrots
2 pounds fresh red or green bell peppers
2 quarts and 2 cups or 1 one number 10 can mandarin oranges

Directions

  1. Preheat convection oven to 350°F or conventional oven to 400°F. Place single layer of frozen orange chicken on two–18 inch by 26 inch by 1 inch sheet pans with liners.
  2. Bake frozen chicken for 10 to 12 minutes, loosen chicken and turn pieces over with a spatula. Continue baking for an additional 10 to 12 minutes, until golden brown or until internal temperature reaches 165°F. Critical Control Point (CCP): Cook chicken until internal temperature reaches 165°F or higher for 15 seconds.
  3. Transfer cooked chicken to two–10⅛ inch by 12¾ inch by 6 inch pans. CCP: Hold chicken at 135°F.
  4. Bring water to boil in 10 quart pot.
  5. Rinse and chop broccoli florets to ½ inch pieces to measure 2 quarts and 1 cup.
  6. Peel, trim, and shred carrots to measure 2 quarts and 2 cups.
  7. Rinse and cut peppers into 2 inch slices or chop into ½ inch cubes to measure 3 cups.
  8. Combine vegetables and place in large colander and blanch. To blanch: pour boiling water over vegetables 1 gallon at a time, plunge the broccoli into ice water, and drain. Set aside.
  9. Heat sauce in 10 quart stock pot for 5 minutes to 140°F. Reduce heat and simmer on low heat.
  10. Pour one bag heated sauce (72 ounces) over each pan chicken. Reserve 1 bag of sauce (36 ounces).
  11. Add vegetables to chicken, pour ½ bag (18 ounces) sauce over each pan of chicken and vegetables.
  12. Add mandarin oranges and mix together as close to serving time as possible. CCP: Hold mandarin orange chicken with vegetables at 135°F.
  13. Serve ½ cup or one number 8 scoop orange chicken with vegetables for each serving.

Nutritional Analysis

Calories, in K calories: 170.00
Carbohydrates, in grams: 22.90
Protein, in grams: 12.50
Saturated fat, in grams: 0.50
Trans fat, in grams: 0
Total fat, in grams: 3.10
Sodium, in milligrams: 325.10

Recipe Options

The CA Culinary Centers have calculated and tested the yields for this standardized recipe. You may choose to vary the spices in the recipe to meet the taste preferences of your students. For example, using a 1.5 to 2 ratio for spices when doubling the recipe yield from 50 to 100. However, changing or substituting any other ingredients may result in a different yield, meal contribution, or dietary specification, and should be considered a different recipe. To learn more about how to standardize your recipe visit the CA Culinary Centers Standardized Recipes web page Resources tab.

General Recipe Information

Category

  • Hot plate recipes
  • Recipes with condiments

Serving Suggestion

  • Yield 50 or yield 100–½ cup servings or one number 8 scoop

Contribution to Meal Pattern

The contribution to the meal pattern for this recipe is based on the suggested serving size above.

  • 2.25 ounce equivalents meat/meat alternative
  • ¼ cup vegetable (⅛ dark green vegetable and ⅛ red/orange vegetable)

If you decide to modify this recipe or serving size, you may use the tools available on the CA Culinary Centers Standardized Recipes web page Resources tab to create your own standardized recipe or find the contribution to the meal pattern.

U.S. Department of Agriculture Food Items

  • None

Recipe Roots (Flavor Profile)

  • China

Preparation Time

  • Preparation to serve time: 45 minutes for 50 servings and 1 hour and 5 minutes for 100 servings.

Critical Control Point (CCP)

  • CCP: Cook chicken until internal temperature reaches 165°F or higher for 15 seconds.
  • CCP: Hold chicken at 135°F.
  • CCP: Hold mandarin orange chicken with vegetables at 135°F.

Kid Rating

Four-fork kid rating.

Culinary Center

Conejo Unified School District

 

Questions:   Nutrition Services | 800-952-5609
Last Reviewed: Friday, February 8, 2019
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