Whisk 1/4 cup of the reserved pear juice with the cornstarch until completely smooth.
Combine the cornstarch mixture, 3/4 cup of the remaining pear juice, sugar, cider and white vinegars, ketchup and soy sauce in a large non-reactive pan over high heat. Cook, stirring frequently, until the sauce comes to a gentle boil. Reduce the heat and continue to simmer until the sauce reaches a desired consistency, about 10 minutes.
Meanwhile, heat the oil in a large sauté pan over medium heat. When the oil is hot, add the diced peppers and cook until slightly soft. Reduce the heat to medium low, add the drained pears and chicken, and toss together to warm slightly. Add the sauce, stirring to thoroughly coat all of the ingredients and cook until completely warmed through. Serve with brown rice.
Whisk 1 cup of the reserved pear juice with the cornstarch until completely smooth.
Combine the cornstarch mixture, 3 cups of the remaining pear juice, sugar, cider and white vinegars, ketchup and soy sauce in a large non-reactive pan over high heat. Cook, stirring frequently, until the sauce comes to a gentle boil. Reduce the heat and continue to simmer until the sauce reaches a desired consistency, between 15 and 20 minutes.
Meanwhile, heat the oil in a large sauté pan over medium heat. When the oil is hot, add the diced peppers and cook until slightly soft. Reduce the heat to medium low, add the drained pears and chicken, and toss together to warm slightly. Add the sauce, stirring to thoroughly coat all of the ingredients and cook until completely warmed through. Serve with brown rice.
1. Thaw chicken overnight in the refrigerator.
CCP: Hold at 41°F or below.
2. Drain pears and reserve liquid.
3. Rinse onions and peppers under running water. Dice into large ½ inch pieces.
4. Whisk together 1 c pear juice and cornstarch until combined. Combine cornstarch mixture with remaining pear juice, ketchup, sugar, vinegar, and soy sauce.
5. Heat mixture until the sauce is gently boiling, reduce heat and simmer until sauce is thickened to a desired consistency to coat chicken and vegetables.
6. Heat tilt skillet to medium. Add oil and sauté onions and peppers until slightly soft. Add thawed, cooked, diced chicken and pears. Reduce the heat and add the sauce. Gently mix until chicken, pears, onions and peppers are completely coated with the sauce.
CCP: Heat to 135° F or higher.
7. Using a no. 6 disher, serve ¾ c over ½ c (K-8) or 1 c (9-12) steamed brown rice.
CCP: Hold and serve at 135°F or above.