Sweet and Sour Chicken Bowl

A recipe from Georgia Department of Education School Nutrition

A fresh twist on classic sweet and sour chicken, this dish features the Southern charm of locally grown peaches. With a perfect balance of sweetness, tang, and a hint of heat, it’s bursting with flavor.

Ingredients:

50 cup Brown Rice Pilaf
3 tbsp Ground Ginger
3 tbsp Granulated Garlic
1 1/2 tbsp Black Pepper
3 tbsp Granulated Onion
1 gal + 2 qt Cauliflower, Fresh, Whole, Trimmed
2 cup Canola Oil
12 lbs + 8 oz Chicken Breast, Raw, Boneless, Skinless
1/2 cup Cornstarch
4 lbs + 7 oz Peaches, Canned, Freestone, Sliced
1 qt Onions, Vidalia, Mature, Fresh, Diced
2 cup White Vinegar
3 tbsp Soy Sauce, Low Sodium, Gluten Free
3 tbsp Red Chili Flakes
2 cup Ketchup
2 cup Brown Sugar
2 cup Onions, Green, Fresh, Tops

Steps:

Preheat oven to 425°F. Preheat steamer.
Cook Brown Rice Pilaf according to the recipe.

Cook to 135°F or higher.

Hold at 135°F or above.

In a medium sized mixing bowl, mix ground ginger, granulated garlic, black pepper and granulated onion.
Wash and cut cauliflower into medium, bite sized florets. Toss florets in 1/2 cup of canola oil and spice mixture. Spread evenly on three sheet pans lined with parchment paper. Roast in preheated oven for 15-20 minutes (or until brown), rotating in the oven halfway through cooking process.

Cook to 135°F or higher.

Hold at 135°F or above.

Cut raw chicken into .5" x .5" pieces. Roll chicken in cornstarch until coated. Shake off excess cornstarch to leave a light coat.
Evenly coat surface of preheated tilt skillet with 1 cup of canola oil. Cook chicken until golden brown and internal temperature reads 165°F

Cook to 165°F or higher for 15 seconds.

Separate peaches from juice, reserving the juice. Cut peaches into medium dices, .5" x .5".
Wash, peel and cut Vidalia onion into medium dices, .5" x .5". Add .5 cup canola oil to a preheated 2-quart saucepan. Sautee until fragrant and translucent.
Add peach juice, vinegar, soy sauce, red chili flakes, ketchup and brown sugar to the sauteed onions. Whisk sauce and heat until simmering and sugar is dissolved.
Add sweet and sour sauce, diced peaches and roasted cauliflower to the chicken in the tilt skillet. Reduce heat to medium-low (325°F) and simmer until sauce thickens, approximately 3 minutes.

Cook to 135°F or higher.

Slice green onions, set aside for garnish.
To serve: Add 1 cup of cooked Brown Rice Pilaf to serving bowl using a #4 scoop. Top rice with 6 oz of chicken mixture using a #5 scoop. Garnish with sliced green onions.