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® General Tso's Sauce Mix (#V441) |
| 6 2/5 lb |
Red peppers, raw, large chop |
| 8 c |
Chopped scallions (top 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 (#S141) |
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 (15.8 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, peppers and onions evenly among five steamtable pans. Pour sauce evenly over chicken, peppers and onions, 1 qt per pan.
- Cover and bake in 325°F convection oven or 350°F conventional oven for 20-25 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 4.3 oz General Tso's Chicken.
