Sweet & Sour Chicken
CACFP: 1 serving = 1 meat


Ingredients 6 servings 20 servings
Chicken, whole, uncooked 2 pounds 5 pounds 4 ounces
Ketchup ¼ cup 1¼ cups
Water ¼ cup + 1 Tablespoon 1 cup
Honey 2 Tablespoons ½ cup
Tomato Sauce ¼ cup ¾ cup
Worcestershire Sauce ½ teaspoon 1¼ teaspoons
Vinegar ½ teaspoon 1¼ teaspoons
Cornstarch 1½ teaspoons 5 teaspoons
Water 1 Tablespoon 2 Tablespoons + 2 teaspoons
Cooking Spray    



  • 1. Place chicken in large soup pot and cover with water. Cover pan and bring to a boil. Lower heat and simmer chicken for 2 hours. Pour broth off chicken, reserving some for cooking the rice. Be sure to cool broth and skim off fat before using.
  • 2. Remove chicken from bones and discard skin. Shred meat and set aside.
  • 3. Mix ketchup, first water amount, honey, tomato sauce, Worcestershire sauce, and vinegar in a sauce pan.
  • 4. Heat until boiling.
  • 5. Mix cornstarch with second water amount. Add to tomato sauce mixture.
  • 6. Boil until thickened and add cooked chicken. Stir well.
  • 7. Pour all into casserole pan greased with cooking spray.
  • 8. Bake at 350 degrees for 45 minutes.
  • 9. Divide into portions (approximately ¼ cup per child) equal to the number of children to be served.