RECIPE DETAILS
Item ID: 1984500
Serving Description: 2 Ounces
HACCP Process Category:
#2 - Same Day Service
Food Category: Lunch Entree
Attributes: Chicken
Allergens: None
RECIPE DETAILS
Item ID: 1984500
Serving Description: 2 Ounces
HACCP Process Category:
#2 - Same Day Service
Food Category: Lunch Entree
Attributes: Chicken
Allergens: None
Ingredients
Ingredients list for this recipe is unavailable.
Instructions
Pre-Preparation
-
Preheat oven to 350°F.
Preparation
-
Combine chicken and teriyaki sauce.
-
Place chicken and sauce in hotel pans and cover with parchment and foil — 1 hotel pan holds 10 lb chicken and 8 1/3 cups sauce.
-
Bake for 25 minutes or until the internal temperature reaches 165°F.
Serving
Elementary serving = 2 oz.
Secondary serving = 4 oz.
Suggestion: Serve over brown rice.
Food Groups/Meal Patterns
Based on default serving size and measure.
PLEASE NOTE: Crediting is under maintenance, and may be incomplete. Please double check using your own crediting process before implementing in a menu.
| Meal Pattern | Amount Per Serving |
|---|---|
| Fruits | 0 cups |
| Vegetables, Dark Green | 0 cups |
| Vegetables, Red/Orange | 0 cups |
| Vegetables, Legumes | 0 cups |
| Vegetables, Starchy | 0 cups |
| Vegetables, Other | 0 cups |
| Grains | 0 oz eq |
| Meat/Meat Alternatives | 1 oz eq |
| Fluid Milk | 0 cups |
Nutrition Facts
Based on default serving size and measure.
| Nutrients | Serving |
|---|---|
| Calories | 200.83 kcal |
| Total Fat | 6.60 gm |
| Saturated Fat | 1.87 gm |
| Trans Fat | 0.04 gm |
| Sodium | 302.19 mg |
| Carbohydrates | 13.72 gm |
| Fiber | 0.16 gm |
| Sugars | 11.72 gm |
| Added Sugars | 0.00* gm |
