Greenville County's Sweet Thai Chili Chicken

Preparation

NOTE: DO NOT ALLOW CHICKEN TO THAW. COOK FROM FROZEN STATE.

All vegetables raw, fresh:

• Celery – 1/8 inch sliced
• Carrots – peeled and sliced 1/8 inch
• Peppers – ¼ inch diced
• Onion – ¼ inch diced

1. Prepare the workstation by cleaning and sanitizing all areas.
2. Using the food processor, slice the carrots and celery approximately 1/8 inch thick.
3. Divide the chicken into 2” hotel pans.
4. Place in chicken steamer and cook for 15 to 20 minutes. Product must reach an internal temperature of 165 degrees for 15 seconds. Drain off all the liquid.
5. 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 degrees.
6. Place the carrots, celery, peppers, and onions into 1-2” hotel pan.
7. Place vegetables in steamer and cook for approximately 8 minutes. Product must reach an internal temperature of 140 degrees for 15 seconds. Drain off all the liquid. Cover and place in a warmer maintaining a temperature of 140 to 150 degrees.
8. Combine the chicken and vegetables. Place into 4 - 4" shotgun pans. Cover and place in a warmer maintaining a temperature of 140 to 150 degrees.