Glazed Chicken and Noodles Recipe

Try this fantastic Rachael Ray recipe for Orange You Glad It’s Glazed Chicken and Noodles! 

 

Makes 100 servings.

RECIPE

Orange Glazed Chicken (Serving size: 4 oz)

  • 49 lbs USDA cut-up chicken
  • 2 teaspoons ground ginger
  • 1¼ cup vegetable oil
  • 1 tablespoon pepper
  • Orange glaze (see corresponding recipe)
  1. Defrost and clean chicken according to HACCP standards.
  2. Combine ginger, oil and pepper. Drizzle ginger, oil and pepper mixture over chicken and arrange on sheet pans.
  3. Cook chicken in oven at 400 degrees. Cook according to HACCP standards.
  4. 10 minutes before chicken is done, brush with orange glaze.

 

Orange Glaze

  • 4 cups orange marmalade
  • 3 cups balsamic vinegar
  • 6 cups low-fat, low sodium chicken stock
  • 4 sprigs fresh rosemary (needles removed from stem) OR 2 tablespoons dried rosemary (chopped)
  1. Combine all ingredients.


Asian Noodles (Serving size: 1 cup)

  • 19 lbs whole grain spaghetti
  • 1/4 cup sesame oil
  • 2 tablespoons jarred ginger (or 2 teaspoons ground ginger)
  • 2 lbs medium red bell pepper, diced
  • 2 lbs fresh broccoli, diced
  • 1/4 lbs scallions, diced
  • 5 cups orange juice
  • 2 cups red wine vinegar
  • 9 cups low sodium soy sauce
  • 3 tablespoons sugar
  • 1 lb water chestnuts, sliced (optional)
  • 1 tablespoon hot sauce/Korean chili garlic paste (optional, add 1 tablespoon at a time to taste)
  • 1/3 lb sesame seeds, toasted (1/2 teaspoon per serving)
  1. Cook spaghetti according to package directions.
  2. Add sesame oil to kettle or tilt skillet.
  3. Cook ginger, peppers, broccoli and scallions in oil until slightly soft (4 minutes).
  4. Add liquids and sugar and bring to a boil, then reduce heat and simmer for one minute.
  5. Add cooked noodles and water chestnuts and toss to combine.
  6. Garnish with sesame seeds when serving.

Hot sauce/Korean chili garlic paste can be used to add a "kick" if you would like. Be careful not to use too much!

 

Bok Choy

  • 38 lbs bok choy, fresh, raw
  1. Shred or chop fresh bok choy
  2. Steam to 135 degrees

NUTRITION INFORMATION

  • Calories: 645
  • Total fat: 19.8g
  • Saturated fat: 4.4g
  • Trans fat: 0g
  • Sodium: 831mg
  • Carbohydrates: 78g

SERVING INSTRUCTIONS

  • Serve in a 30-oz bowl.
  • Put 1 cup noodles in bowl
  • Top with 1 cup bok choy
  • Put 1 serving of chicken on top of bok choy
  • Garnish with toasted sesame seeds.
  • First time introducing to students, serve with chopsticks.
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