Source: MRS 2023
MRS: 3287 — Poultry (3000s)

Chicken with General Tso Sauce

Meal Component Contribution:
2 oz meat/meat alternate, 1 oz whole grain
Number of Portions: 40  Size of Portion: 4 Chunks
Recipe HACCP Process: #2 - Same day service
Meat/Meat Alternate Whole Grains
  •  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, General Tso, FRZ, DC, #1704
1  bag , 5 pounds
DIRECTIONS

1.

Preheat oven to the desired temperature, according to the chicken package/case instructions.

Place frozen chicken chunks in a single layer on a lined sheet pan (18" x 26" x 1") coated with food release spray.

Prepare in batches of 10 pounds of chicken 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.

Remove from oven and cover pans with aluminum foil. Cut holes in aluminum foil.

Place in warmer until ready fto combine with sauce.

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.

Heat bags of sauce in the steamer or large pot of boiling water according to 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.

4.

Just prior to serving combine the prepared 10-pound bag of chicken chunks with the prepared 1 bag of General Tso sauce. Place on serving line immediately.

For best quality, chicken chunks and sauce should be combined just prior to placing on the serving line.

5.

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 product at a minimum temperature of 135 degrees F or higher. Check temperature every 30 minutes. Leftovers should be covered, labeled, and dated. Quick chill within 2 hours to 70 degrees F or lower and from 70 to 41 degrees F or lower within an additional 4 hours.

Nutrients Per Serving
Calories
304
Carbohydrates
37.89 g
Dietary Fiber
0.99 g
Protein
15.92 g
Sodium
825.00 mg
Total Fat
11.24 g
Sat. Fat
0.94 g
Trans Fat
0.02 g