Want to expand your menu with proven Asian favorites like Mandarin Orange Chicken and Spicy Sichuan Chicken?  Yangs 5th Taste frozen Asian entrees are created with premium ingredients from authentic recipes and prepared with the same technique restaurant chefs use.  Our chefs do the work and you can take the credit.

Yangs Asian entrees are simple to prepare—just heat and serve.  They add variety to any operation—quick service, casual dining, service delis, corporate dining, colleges and universities.

FS-FC_MandarinOrangeChicken

Mandarin Orange Chicken

Crispy, juicy chicken battered and glazed with Mandarin Orange Sauce.


FULLY COOKED

Product Code: 8-52724-10001-2
Pack size: 2/5 lb. Chicken | 2/36 oz. Sauce


Preparation:

Oven - Place a single layer of chicken on baking sheet.  Heat at 400°F for 16-20 minutes or until golden brown and internal temperature reaches 165°F.  Place the sauce bags in hot water or steamer until hot.  Do not place the sauce bags in rapidly boiling water.  Add sauce to chicken just prior to serving.
Mix thoroughly to coat all chicken pieces.

Fryer - Deep fry in oil at 350°F for 5 -6 minutes until crisp and golden brown.  Toss into heated sauce.

FS-FC_SweetSourChicken

Sweet & Sour Chicken

Crispy battered chicken chunks, finished with our traditional Sweet and Sour Sauce.


FULLY COOKED

Product Code: 8-52724-00071-8
Pack Size: 2/5 lb. Chicken | 2/36 oz. Sauce


Preparation:

Oven - Place a single layer of chicken on baking sheet.  Heat at 400°F for 16-20 minutes or until golden brown and internal temperature reaches 165°F.  Place the sauce bags in hot water or steamer until hot.  Do not place the sauce bags in rapidly boiling water.  Add sauce to chicken just prior to serving.
Mix thoroughly to coat all chicken pieces.

Fryer - Deep fry in oil at 350°F for 5 -6 minutes until crisp and golden brown.  Toss into heated sauce.

FS-BBQChickenTeriyaki

BBQ Teriyaki Chicken

Marinated, barbecued chicken with an authentic Teriyaki Sauce.


FULLY COOKED

Product Code: 8-52724-10002-9
Pack Size: 2/5 lb. Chicken | 2/ 32 oz. Sauce


Preparation:

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.

FS-SpicySichuanChicken

Spicy Sichuan Chicken

Tender barbecued chicken paired with our spicy-sweet Sichuan Sauce.


FULLY COOKED

Product Code: 8-52724-00034-3
Pack Size: 2/5 lb. Chicken | 2/32 oz. Sauce


Preparation:

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.

FS-KungPaoChicken

Edamame Kung Pao Chicken

Spicy chicken with crisp vegetables tossed with fiery Kung Pao Sauce.


FULLY COOKED
Product code: 8-52724-10003-6
Pack Size: 2/3.5 lb. Chicken | 2/2.25 lb. Vegetables | 2/32 oz. Sauce


Preparation:

Place a single layer of chicken on a baking sheet. Heat at 400°F for 16-20 minutes or until golden brown, and internal temperature reaches 165°F. Place the sauce bags and vegetable pack in hot water or steamer until hot. Do not place the sauce or vegetable bags in rapidly boiling water. Drain excess liquid from vegetables, and add sauce and vegetables to chicken just prior to serving.
Mix thoroughly to coat all chicken pieces.

FS-OrangePopcornChicken

Orange Popcorn Chicken

Battered bits of juicy chicken with a zesty Mandarin Orange Sauce


FULLY COOKED

Product Code: 8-52724-00072-5
Pack Size: 2/5 lb. Chicken | 2/36 oz. Sauce


Preparation:

Oven - Place a single layer of chicken on baking sheet.  Heat at 400°F for 16-20 minutes or until golden brown and internal temperature reaches 165°F.  Place the sauce bags in hot water or steamer until hot.  Do not place the sauce bags in rapidly boiling water.  Add sauce to chicken just prior to serving.
Mix thoroughly to coat all chicken pieces.

Fryer – Deep fry in oil at 350°F for 3-4 minutes until crisp and golden brown.  Toss into heated sauce.

FS-ChowMein

Chow Mein

Hearty chow mein noodles in a savory vegetarian sauce. Made with 51% white whole grain.


FULLY COOKED

Product Code: 8-52724-00301-6
Pack size: 4/2.5 lb. Noodles | 4/16 oz. Sauce


Preparation:

Steamer (Prefered) - for 1 bag of Chow Mein and 1 bag of sauce

Noodles & Sauce – Completely thaw. Cut noodles for easy serving. Place noodles in hotel pan and add 3/4 cup of water, coat noodles with water. Place hotel pan with noodles in steamer uncovered for 5 minutes.

Vegetables – For every bag of Yangs Chow Mein Noodles we recommend:
3 large carrots pealed, Julienne cut
1 large sweet onion
Half head of green cabbage

Prepare Julienne cut sweet onion, cabbage, and carrots. Blend vegetables together and set aside. Remove noodles from steamer; add vegetables and blend with noodles. Place mixed vegetables and noodles back into steamer uncovered for an additional 12 to 15 minutes. Remove hotel pan from steamer. Just prior to serving, add sauce bag to noodles and vegetables. Mix thoroughly. Noodles should be soft and vegetables should be slightly crunchy.

Convection Oven - for 2 bags of Chow Mein and 2 bag of sauce

Noodles & Sauce – Completely thaw. Cut noodles for easy serving.

Prepare the same amount of Julienne cut sweet onion, cabbage, and carrots as instructed for steamer. Blend vegetables together and set aside. Place two bags chow mein noodles in hotel pan and add 2 cups of water and coat noodles with water. Blend the noodles and vegetables together. Cover with plastic wrap and then with aluminum foil and or hotel pan lid that creates a tight seal. Plastic wrap allows the moisture to remain in the pan and foil keeps the plastic wrap from melting.

Place hotel pan into pre-heated oven @ 300 degrees for 30 to 35 minutes. DO NOT REMOVE THE PAN TO STIR. THE BEST RESULTS COME FROM TRAPPING THE MOISTURE IN THE PAN. Remove the hotel pan from the oven. Just prior to serving add sauce bag to noodles and vegetables. Mix thoroughly. Noodles should be soft and vegetables should be slightly crunchy.

FS-FC_MandarinOrangeChicken

Mandarin Orange Chicken

Crispy, juicy chicken battered and glazed with Mandarin Orange Sauce.


PARTIALLY COOKED
Allows chefs flexibility to create their own signature dishes.

Product Code: 8-52724-00031-2
Pack Size: 2/5 lb. Chicken | 2/36 oz. Sauce


Preparation:

Oven - Place a single layer of chicken on baking sheet.  Heat at 400°F for 16-20 minutes or until golden brown and internal temperature reaches 165°F.  Place the sauce bags in hot water or steamer until hot.  Do not place the sauce bags in rapidly boiling water.  Add sauce to chicken just prior to serving.
Mix thoroughly to coat all chicken pieces.

Fryer - Deep fry in oil at 350°F for 5-6 minutes until crisp and golden.  Toss into heated sauce.

SchoolsLemongrassChicken

Lemongrass Chicken

Crispy, chicken battered and glazed with a tangy Lemongrass Sauce.


PARTIALLY COOKED
Allows chefs flexibility to create their own signature dishes.

Product Code: 8-52724-00032-9
Pack size: 2/ 5 lb. Chicken | 2/ 36 oz. Sauce


Preparation:

Oven - Place a single layer of chicken on baking sheet.  Heat at 400°F for 16-20 minutes or until golden brown, and internal temperature reaches 165°F.  Place the sauce bags in hot water or steamer until hot. Do not place the sauce bags in rapidly boiling water.  Add sauce to chicken just prior to serving.
Mix thoroughly to coat all chicken pieces.

Fryer - Deep fry in oil at 350°F for 5-6 minutes until crisp and golden.  Toss into heated sauce.

FS-PC_ChickenNuggets

Chicken Nuggets

Succulent chicken that’s been lightly battered. Create your own sauce for dipping or serve with classics like plum sauce or hot, sweet mustard.


PARTIALLY COOKED
Allows chefs flexibility to create their own signature dishes.

Product Code: 8-52724-00012-1
Pack Size: 2/5 lb. Breaded Chicken


Preparation:

Oven - Place a single layer of chicken on baking sheet.  Heat at 400° for 16-20 minutes or until golden brown, and internal temperature reaches 165°F.

Fryer - Deep fry in oil at 350°F for 5-6 minutes until crisp and golden.

FS-PC_SweetSourPork

Sweet & Sour Pork

Lightly battered chunks of lean pork with our traditional, tangy Sweet & Sour Sauce.


PARTIALLY COOKED
Allows chefs flexibility to create their own signature dishes.

Product code: 8-52724-00062-6
Pack Size: 2/5 lb. Pork | 2/36 oz. Sauce


Preparation:

Oven - Place a single layer of pork on baking sheet.  Heat at 400°F for 16-20 minutes or until golden brown and internal temperature reaches 165°F.  Place the sauce bags in hot water or steamer until hot.  Do not place the sauce bags in rapidly boiling water.  Add sauce to pork just prior to serving.
Mix thoroughly to coat all pork pieces.

Fryer - Deep fry in oil at 350°F for 5-6 minutes until crisp and golden.  Toss into heated sauce.