Today’s kids have sophisticated palates.  They’re exposed to ethnic foods at quick-service restaurants and family recipes from other cultures.

Yangs is a processor of USDA commodity chicken. Our entrees are healthy, economical and comply with Child Nutrition standards.

All entrées use whole muscle meat and are pre-cooked for quick and easy preparation. Yangs products are minimally processed, do not contain MSG, peanuts and are zero trans-fat.

Yangs 5th Taste will keep students on campus and participating in your lunch program.

SchoolsMandarinOrangeChicken

Mandarin Orange Chicken

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


FULLY COOKED

Product Code: 8-52724-15552-4
Pack size: 6/5 lb. Chicken | 6/36 oz. Sauce


Preparation:

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.

SchoolsLemongrassChicken

Lemongrass Chicken

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


FULLY COOKED

Product Code: 8-52724-15553-1
Pack size: 6/5 lb. Chicken | 6/36 oz. Sauce


Preparation:

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.

SchoolsSweetSourChicken

Sweet & Sour Chicken

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


FULLY COOKED

Product Code: 8-52724-15551-7
Pack size: 6/5 lb. Chicken | 6/36 oz. Sauce


Preparation:

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.

SchoolsBBQTeriyakiChicken

BBQ Teriyaki Chicken

Tender barbecued chicken, tossed with our sweet Teriyaki Sauce.


FULLY COOKED

Product Code: 8-52724-15554-8
Pack size: 6/5 lb. Chicken | 6/32 oz. Sauce


Preparation:

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.

SchoolsSpicySichuanChicken

Spicy Sichuan Chicken

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


FULLY COOKED

Product Code: 8-52724-15556-2
Pack size: 6/5 lb. Chicken | 6/32 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.

SchoolsKungPaoChicken

Edamame Kung Pao Chicken

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


FULLY COOKED

Product Code: 8-52724-15557-9
Pack size: 6/4 lb. Chicken | 6/36 oz. Vegetables | 6/16 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.

SchoolsBuffaloHotLings

Buffalo Hot Lings

Juicy chunks of lightly breaded boneless, skinless chicken coated with a zesty sauce, Buffalo Hot Lings have the all-American flavor of Buffalo wings.


FULLY COOKED

Product Code: 8-52724-15558-6
Pack size: 6/5 lb. Chicken | 6/30 oz. Sauce


Preparation:

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.

SchoolsCurryChicken

Curry Chicken

Tender curry seasoned chicken, tossed with our Curry Sauce.


FULLY COOKED

Product Code: 8-52724-15567-8
Pack size: 6/5 lb. Chicken | 6/32 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.

SchoolsChowMein

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.