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Chicken Pieces in Sweet Chili Sauce
2 oz. eq. meat/meat alternate, 1 oz eq. whole grains
Number of Portions: 40 Size of Portion: 4 Chunks
Recipe HACCP Process: #2 - Same day service
- Meat/Meat Alternate
- Whole Grains
INGREDIENT | MEASURE (FOR 40 SERVINGS) |
|---|---|
Chicken Chunk Fritter, WGR FC #1037 | 10 pounds |
Pan Release Spray, Vegetable Oil, #2514 | 20 second spray |
Sauce, Sweet Heat, #1703. | 1 bag |
DIRECTIONS
1. | Preheat oven to temperature according to directions on chicken package. Place frozen chicken chunks in a single layer on lined sheet pan (18" x 26" x 1") coated with food release spray. Prepare in batches of 10 pounds to maintain quality. 10 pounds of chicken chunks are mixed with 1 bag of sauce. |
2. | Bake chicken chunks according to package and/or case directions.
Heat bags of sauce in a steamer or large pot of boiling water according to the package and/or case instructions. CCP: Heat to 135 degrees F or higher for at least 15 seconds at the completion of cooking process. If manufacturer instructions on package or case have a higher temperature, follow those recommendations. |
3. | Just prior to serving combine 10 lb. bag of chicken chunks with 1 bag of sweet chili sauce. For best quality, chicken chunks and sauce should be combined just prior to placing on the line. Place on the serving line immediately. CCP: Hold and maintain the product at a minimum temperature of 135 degrees F or higher. Check temperature every 30 minutes. |
4. | Portion 4 chicken chunks with sauce per serving. Each portion provides 2 oz eq. meat/meat alternate, and 1 oz eq. whole grain. CCP: Hold and maintain the product at a minimum temperature of 135 degrees F or higher. Check temperature every 30 minutes. Leftovers should be discarded. |
Production Notes
Prepare in batches to maintain quality.
Purchasing Guide
Refer to the USDA FNS Food Buying Guide for School Meal Programs and/or the item's product formulation statement for quantities to purchase if the recipe is altered.
Miscellaneous Notes
If changes are made in ingredients, check the crediting information and re-calculate the nutrition analysis.