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® Kung Pao Sauce Mix (#V443) |
| 6 2/5 lb |
Red peppers, raw, large chop |
Instructions
- To prepare chicken: Thaw chicken in cooler overnight or until fully thawed.
- To prepare sauce: Pour hot water into mixing container. Pour contents of both packages of Sauce Mix into water while vigorously stirring with a wire whisk. Continue stirring until mix is dissolved and sauce is smooth. Set aside.
- Divide chicken and peppers evenly among three full size steamtable pans. Pour sauce evenly over chicken and peppers.
- Place in 350°F convection oven 15 - 20 minutes or until internal temperature reaches 165°F.
- Remove from oven and place product in warming cabinet until served. Ensure that hot food is held at a temperature above 140°F.
