Recipe

Recipe Yield:

Amount	Item
15 1/2 lb	Diced chicken, fully cooked, IQF, 1/2" squares
1 gal	Hot water (180°-190°F)
2 bags	Foothill Farms® Sweet Thai Chili Sauce Mix (#V442)
6 2/5 lb	Red peppers, raw, large chop
2 12/17 lb	Onions, raw, large chop
2 #10 cans	Pineapple chunks, canned, juice pack, drained
7 1/2 lb	Rice, Brown, Long Grain, Parboiled
3 bags	Foothill Farms® Asian Stir Fried Rice Seasoning (#S140)
10 1/2 qts	Hot water
9 oz	Butter (optional)

To prepare chicken: Thaw chicken in cooler overnight or until fully thawed.
To prepare sauce: Pour 1 gal hot water into mixing container. Pour contents of both packages of Sauce Mix (14.1 oz each) into water while vigorously stirring with a wire whisk. Continue stirring until mix is dissolved and sauce is smooth. Set aside.
Divide chicken, peppers and onions evenly among five steamtable pans. Pour sauce evenly over chicken, peppers and onions.
Place in 350°F convection oven 15 - 20 minutes or until internal temperature reaches 165°F.
To prepare rice: In three 2” full-size steam table pan, combine 3 ½ qts hot water, 2 ½ lb parboiled brown rice, contents of one Rice Seasoning (6.82 oz) packet and 3 oz butter (optional) to each pan. Stir well. Cover with foil or pan lid and bake in a 350°F conventional oven 30-35 minutes. Remove from oven and stir well. Return to oven for approximately 10 more minutes, or until water is absorbed.
Remove from oven and place product in warming cabinet until served. Ensure that hot food is held at a temperature above 140°F.
Serve 1/2 c Asian Stir Fried Rice with 6.25 oz Sweet Thai Chili Chicken.