Grilled Chicken with Sweet & Sour Bartlett Pear Sauce

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Grilled Chicken with Sweet & Sour Bartlett Pear Sauce

Ingredients

  • 1 can (15 ounces) Pacific Northwest Canned Pears, diced, in juice, drained and juice reserved
  • 3 tablespoons cornstarch
  • 1/2 cup granulated sugar
  • 1/3 cup apple cider vinegar
  • 1/4 cup white vinegar
  • 1/2 cup ketchup
  • 2 tablespoons soy sauce
  • 1 tablespoon vegetable oil
  • 1 medium red bell pepper, diced
  • 1-pound boneless, skinless chicken breasts, grilled and cut in 1-inch cubesBrown Rice, for serving

Method

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.

Servings

Makes 6 servings

Ingredients

  • 5 cups Pacific Northwest Canned Pears, diced, in juice, drained and juice reserved
  • 3/4 cup cornstarch
  • 2 cups granulated sugar
  • 1-1/3 cups apple cider vinegar
  • 1 cup white vinegar
  • 2 cups ketchup
  • 1/2 cup soy sauce
  • 4 pounds boneless, skinless chicken breasts, grilled and cut in 1-inch cubes
  • 1/4 cup vegetable oil
  • 4 medium red bell peppers, diced
  • Brown Rice, for serving

Method

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.

Servings

Makes 24 servings

Ingredients

  • 4 oz Chicken, frozen, diced, cooked
  • 1 no 10 can Pears, Pacific Northwest, canned, sliced, extra light syrup, drained
  • 1 lb 4oz Onions, EP
  • 1 lb Peppers, red, EP
  • 3 Cups Pear syrup, reserved
  • ¼ Cup Cornstarch
  • 1 ½ Cups Ketchup
  • 1 ½ Cups Sugar, Granulated
  • 1 ½ Cups Vinegar, apple cider
  • 3 oz Soy sauce
  • 2 Tablespoon Oil, canola
  • 18 or 38 Cups Rice, brown, prepared

Method

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.

Servings

Makes 36 servings