TERIYAKI CHICKEN NOODLE BOWL
CN EQUIVALENCY = 2 M/MA, 1G SERVING SUGGESTION: Offer with Asian Food Solutions Fortune Cookie #79203.
INGREDIENTS Asian Food Solutions Teriyaki Chicken #73001 Yakisoba Noodles #22001WG 1 Bag Unbreaded Chicken Strips, thawed 1 Bag Teriyaki Sauce, thawed 1 Bag Yakisoba Noodles, thawed 15 Cups Broccoli Florets, blanched 8 Cups Red Pepper Strips, julienne sliced 5 Cups Matchstick Carrots 5 Cups Snow Peas, sliced into thirds 1⁄4 Cup Garlic, chopped
NSLP: Hot Lunch SERVINGS: 29
Please read recipe the whole way through before starting. Cooking conditions may vary based on equipment; adjust time and temperature as needed.
Chop all vegetables, blanch broccoli and reserve for bowl assembly.
1 Cup Neutral Cooking Oil (canola, vegetable) 1 Gallon Low Sodium Chicken Broth, prepared THAWING INSTRUCTIONS: Teriyaki Sauce Thaw the unopened frozen shelf stable sauce pouch at room temperature or in warm water.
Chicken and Sauce Mixture Place the frozen non-breaded chicken strips into a full-size 2” hotel pan. Add the sauce to the chicken. Place under refrigeration until thawed.
Yakisoba Noodles Place bag (s) on a full-size sheet tray under refrigeration until thawed. HEATING INSTRUCTIONS: Chicken and Sauce
Convection Oven: Insert the full-size 2” hotel pan of chicken with sauce into a preheated convection oven set to 425°F. Heat uncovered for 20-23 minutes, or until the product reaches an internal temperature of 165°F. Stir halfway through the cooking process to coat the chicken. Hot hold at 135°F or above.
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