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Mandarin Chicken
2 oz. eq. meat/meat alternate, 1/2 oz. eq. grain
Number of Portions: 24 Size of Portion: 2/3 cup
Recipe HACCP Process: #2 - Same day service
- Meat/Meat Alternate
- Whole Grains
INGREDIENT | MEASURE (FOR 24 SERVINGS) |
|---|---|
Chicken, Mandarin, #1023 | 1 bag(s) , 1 bag of chicken and 1 bag of sauce |
Pan Release Spray, Vegetable Oil, #2514 | 5 gram(s) |
DIRECTIONS
1. | Prepare chicken pieces and sauce according to package directions. Heat chicken to temperature on prepared baking sheets in oven. CCP: Heat to 165 degrees F or higher for 15 seconds at the completion of the cooking process. |
2. | Heat sauce in steamer or boil in bag. |
3. | Combine one bag of chicken pieces and one bag of sauce in a steam table pan. Cover and hold for sevice. CCP: Hold and maintain product at a minimum temperature of 135 degrees F. Check temperature every 30 minutes. |
4. | Portion a #6 scoop (2/3 cup) per serving. Each portion provides 2 oz. eq. meat/meat alternate and 1/2 oz. eq. grain. CCP: Hold and maintain product at a minimum temperature of 135 degrees F. Check temperature every 30 minutes. Leftovers should be covered, labeled, and dated. Quick chill within 6 hours to 41 degrees F. or lower. |