Try this fantastic Rachael Ray recipe for Orange You Glad It’s Glazed Chicken and Noodles!
Makes 100 servings.
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)
- Defrost and clean chicken according to HACCP standards.
- Combine ginger, oil and pepper. Drizzle ginger, oil and pepper mixture over chicken and arrange on sheet pans.
- Cook chicken in oven at 400 degrees. Cook according to HACCP standards.
- 10 minutes before chicken is done, brush with 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)
- 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)
- Cook spaghetti according to package directions.
- Add sesame oil to kettle or tilt skillet.
- Cook ginger, peppers, broccoli and scallions in oil until slightly soft (4 minutes).
- Add liquids and sugar and bring to a boil, then reduce heat and simmer for one minute.
- Add cooked noodles and water chestnuts and toss to combine.
- 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!
- 38 lbs bok choy, fresh, raw
- Shred or chop fresh bok choy
- Steam to 135 degrees
- Calories: 645
- Total fat: 19.8g
- Saturated fat: 4.4g
- Trans fat: 0g
- Sodium: 831mg
- Carbohydrates: 78g
- 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.