Source: MRS 2020
MRS: 570 — Poultry (500s)

Mandarin Chicken

Meal Component Contribution:
2 oz. eq. meat/meat alternate, ½ oz. eq. whole grain
Number of Portions: 24  Size of Portion: 2/3 cup
Recipe HACCP Process: #2 - Same day service
Meat/Meat Alternate Whole Grains
  •  Meat/Meat Alternate
  •  Whole Grains

INGREDIENT
MEASURE (FOR 24 SERVINGS)
Chicken, Mandarin, #1023
1  bag , 1 bag of chicken and 1 bag of sauce
Pan Release Spray, Vegetable Oil, #2514
20  second spray
DIRECTIONS

1.

Combine one bag of chicken pieces with one bag of the sauce for service. Prepare the chicken pieces and the sauce according to directions on the package.

2.

Spray the sheet pan with pan release spray. Place the chicken pieces on the sheet pans and cook to desired temperature.

CCP:  Heat to 165 degrees F or higher for 15 seconds at the completion of the cooking process. If manufacturer instructions on package or case have a higher temperature, follow those recommendations.

3.

Combine the chicken pieces and the sauce.

4.

Place the chicken in steamtable pans. Serve it immediately, or cover it and place in a warmer until ready for service. If aluminum foil is used as a cover, cut holes in aluminum foil.

CCP: Hold and maintain the product at a minimum of 135 degrees F or higher. Check temperature every 30 minutes.

5.

Portion a #6 scoop (2/3 cup) per serving.  Each portion provides 2 oz. eq. meat/meat alternate and ½ oz. eq. whole grain. 

CCP: Hold and maintain the product at a minimum 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 within an additional 2 hours.

Nutrients Per Serving
Calories
232
Carbohydrates
30.56 g
Dietary Fiber
2.44 g
Protein
17.11 g
Sodium
464.00 mg
Total Fat
4.89 g
Sat. Fat
1.22 g
Trans Fat
0.00 g