Tender curry seasoned chicken, tossed with our Curry Sauce.
Oven -Bake the chicken and sauce in a covered hotel pan at 350°F until internal temperature reaches 165°F. Steamer or Hot Water - Thaw chicken and sauce bags for faster cooking time. Place chicken bags and sauce bags into either hot (not boiling) water or steamer and heat for approximately 10-15 minutes in steamer, or 15-20 minutes in hot water. As a precaution, when using a steamer, place chicken and sauce bags in a hotel pan in case of leakage. When fully heated, empty contents of chicken and sauce bags into hotel pan and mix thoroughly. Cover and place in hot cart until ready to serve. Serve over chow mein or rice.
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