Greenville Sweet Thai Chili Chicken

March 13, 2024

Ingredients

Chicken, white ½” diced(12 pounds, 8 ounces)12.5 pounds
Sauce, Teriyaki Glaze1 quart
Carrots, raw2 pounds
Celery, raw2 pounds
Peppers, sweet, green, raw2 pounds
Onions, rawchopped2 pounds
Sauce, Thai Chili1 quart

Instructions

  1. Using the food processor, slice the carrots and celery approximately ⅛ inch thick.
  2. Divide the chicken into 2 ́hotel pans.
  3. Place in chicken steamer and cook for 15 to 20 minutes. Product must reach an internal temperature of 165° F for 15 seconds. Drain off all the liquid.
  4. In mixing bowl, combine sweet Thai chili sauce and teriyaki glaze. Add sauce to chicken and mix to coat evenly. Cover and place in a warmer maintaining a temperature of 140 to 150° F. 
  5. Place the carrots, celery, peppers, and onions into 1 – 2″ ́hotel pan.
  6. Place vegetables in steamer and cook for approximately 8 minutes. Product must reach an internal temperature of 140° F for 15 seconds. Drain off all the liquid. Cover and place in a warmer maintaining a temperature of 140 to 150° F. 
  7. Combine the chicken and vegetables. Place into 4 -4″ shotgun pans. Cover and place in a warmer maintaining a temperature of 140 to 150° F.