Tangerine Chicken Over Brown Rice
By Molly M. and debbie r. from Hannibal Central School, Hannibal, New York.
This is a Asican style dish that features two government commodity foods. The brown rice comes through the commodity warehouse system and the tangerine chicken has been processed using the commodity raw chicken. This makes this recipe an affordale menu option and falls well within the nutrient guidelines.
Serving size: 8 ounces
|From Saturated Fat||1.9%|
|Ingredient||6 servings||50 servings|
|Tangerine Chicken||24 ounces||12.5 lb|
|Brown Rice||3 cups||25 cups|
In a 4" solid steamtable plan add 1 gallon and 1 cup water & 1/2 pound rinsed uncooked brown rice. Steam for 45 minutes. Open bag of tangerine chicken. Put into a 1/2 - 4" solid steamtable pan. Prehead oven to 350 degrees Farenheit. Heat for 14 minutes. Internal temperature must reach 165 degrees. Steam bag of sauce separate in steamer for 20 - 25 minutes until 165 degrees. Pour over cooked chicken. Toss together. Place both pans in pre-heated steamtable. Portion 1/2 cup brown rice in a 10-ounce bowl. Portion 1/2 cup tangreine chicken over brown rice.
Serving suggestion: Serve with side of diced pineapple and steamed broccoli.