Ingredients
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® BBQ Teriyaki Sauce Mix (#V429) |
| 8 c |
Water chestnuts, canned, sliced, drained |
| 4 c |
Chopped scallions (tops and bulb), raw |
| 6 lb |
Spaghetti, whole grain |
| 3 qts |
Hot water (180°-190°F) |
| 3 bags |
Foothill Farms® Asian Noodle Seasoning (4.66 oz each) |
Instructions
- 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 (24.8 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, water chestnuts and onions among three full line pans. Pour sauce evenly over.
- Place in 350°F convection oven 15 - 20 minutes or until internal temperature reaches 165°F.
- To prepare noodles: Cook noodles according to al dente package directions. Drain and rinse in cool water to stop cooking. While noodles are cooking, add contents of Noodle Seasoning packets to 3 qt hot water. Mix well and let sauce sit at least 5 minutes. Pour sauce over noodles and toss to coat. Sauce will absorb into noodles. Divide noodles equally among 3 half pans for service.
- 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 Noodles with 6.7 oz BBQ Teriyaki Chicken.
