Ingredients
Chicken, white ½” diced(12 pounds, 8 ounces) | 12.5 pounds |
Sauce, Teriyaki Glaze | 1 quart |
Carrots, raw | 2 pounds |
Celery, raw | 2 pounds |
Peppers, sweet, green, raw | 2 pounds |
Onions, rawchopped | 2 pounds |
Sauce, Thai Chili | 1 quart |
Instructions
- Using the food processor, slice the carrots and celery approximately ⅛ inch thick.
- Divide the chicken into 2 ́hotel pans.
- 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.
- 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.
- Place the carrots, celery, peppers, and onions into 1 – 2″ ́hotel pan.
- 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.
- 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.