Chicken Teriyaki Noodles with SUNCHIPS®

Yield: 

100 Servings

Ingredients

  • 16 lbs. + 4 oz. Ling's 5th Taste® Chicken Teriyaki (8-52724-11102-5)
  • 1.5 gal. + 1 cup cooked USDA whole grain spagehetti (100427)
  • 2 cups + 1 Tbsp. vegetable oil
  • 1 qt. + 2.25 cups chopped onions
  • 2 cups + 1 Tbsp. minced garlic
  • 1 cup + .5 Tbsp. grated ginger root
  • 3 gal. + 2 cups sliced carrots
  • 3 gal. + 2 cups USDA broccoli florets, chopped (110282)
  • 100 bags SunChips® - French Onion (11153)

Directions

  1. Heat Teriyaki Chicken and sauce thoroughly. Cook spaghetti until tender
  2. Stir fry onions, garlic, and ginger in oil for about 1 minute. Add carrots, and broccoli. Stir fry 3 minutes.
  3. Cook spaghetti in large pot of boiling water until almost tender. Drain and add to chicken and vegetables. Toss pasta with vegetables in the pan over gentle heat for a few minutes until noodles absorb liquid.
  4. Serve 1 1/4 c. of Teriyaki Chicken and Noodles with 1 bag of French Onion Flavored SunChips® on the side.

 

Featured Product

Recipe Nutrition

 

Nutrition Facts 
1 Serving:
1 1/4 c. spaghetti, chicken and vegetable mixture
1 oz. Bag French Onion Sunchips		  
Calories   375
Calories from Fat 120
Total Fat 13g
    Saturated Fat 2.5g
    Trans Fat 0g
Cholesterol 40mg
Sodium 530mg
Total Carbohydrates 45g
    Dietary Fiber 7g
Protein 18g
Vitamin A 210% DV
Vitamin C 75% DV
Calcium 4% DV
Iron 10% DV

Each Serving Provides:
2 oz. Meat/Meat Alternate
1  c. Vegetables:
    1/2 c. Green
     1/2 c. red/orange
2.25 oz. eq. Grains

 

For a Fully Reimbursable Meal, Include:

1/2 c. Fruit
8 oz. FF or 1% milk