Source: MRS 2018
MRS: 570 — Poultry (500s)

Mandarin Chicken

Meal Component Contribution:
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
  •  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.

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