Number of Servings

Ingredients: Quantity:
Brown Sugar 1.0 lb.
Diced Onions 3.25 lbs.
Diced Red Peppers 3.50 lbs.
JTM Asian Base Sauce 5.0 lbs.
Ketchup 1.0 lb.
Pineapple Chunks (Drained) 2.0 lbs.
Pineapple Juice 32 oz.
Red Wine Vinegar 8.0 oz.
USDA Cooked Brown Rice (100499) 40 cups
USDA Diced Chicken (100101) 10 lbs.

Prep Time: 60 min.     Yields: 80
Desired Yield:



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Sweet & Sour Chicken (Fresh Scratch)

JTM Products:


1. Heat diced chicken on a griddle or oven (on a sheet pan) to get the product up to temp (HACCP - 135F for 15 seconds.) Hold hot (HACCP - 140F or higher) until ready to serve.

2. Combine pineapple chunks with bell peppers & onions and roast (375F for 15 minutes) Hold hot (HACCP - 140F or higher) until ready to serve.

3. Combine JTM Asian Base Sauce with ketchup, pineapple juice, brown sugar, & red wine vinegar. Simmer for approximately 20 minutes to fully develop flavors.

4. When ready to serve combine diced chicken, vegetables, and sauce, then blend thoroughly.

5. Portion 5.65 oz. of stir fry medley over 1/2 cup cooked brown rice.

- Yields 80 servings in total

- 5.65 oz. serving by weight or 3/4 cup by volume

- Provides: 2.0 oz. M/MA + 1/8 cup Other vegetable + 1/2 cup Grain Equivalent

Nutritional information is based on calculations from various databases. The information is believed to be accurate, but does not constitute a guarantee.