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~ USDA NATIONAL SCHOOL LUNCH PROGRAM
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Tender strips of seasoned chicken in our

unique spicy ginger and garlic sauce.
Avg 240/2,85 oz; 42.9 Ibs case;
(6) 7.15 Ibs chicken & sauce, CN*=2 M/MA
lM•••.i'r:'7~F.'?.'"J\';,$i~tt~~~./".; '.> "''";1&''':'''!'1't't.;l!<'''S''~-'' ,'¥'~,i~),,;<r~".:~~;:~

BASIC HEATING INSTRUCTIONS:

Per (1) 7.1 Ibs chicken with sauce
Convection/Conventional Oven (best) - Pre-heat oven to 350°F /400°F. Place
chicken on a sheet pan. Bake in oven for 18-20 minutes until it reaches 165°F,
steamy hot. Reduce time to 6-8 minutes if product is thawed.
Skillet/Pan Fry (products must be thawed) (better) - Place thawed chicken in
skillet or frying pan and heat contents to a minimum of 165 F for at least 15 seconds. D

Boil in Bag (thawing product first is recommended) (good) - Place sealed

chicken bags in boiling water/steamer for 20-25 minutes. Boiling time increases to
35-40 minutes if frozen.
Serving:
Nutrition Facts
Serving Siz€t 1 portion (80g)
Make sure food temperature is 155"F or above. Place cooked chicken in a serving Servings Per Container about 41
pan. Mix well and then serve.
•••••••• Per •••••••
;;::i'i~j;~?::~'t:~~~~;,;;;,~:""%;,~-?!'!:il7~,~~f,r~~,i";'5?~:'i~'JnB'#.'!7>"~ Calories 100 Calories from Fpt 21)
INGREDIENTS: NO MSG ADDED.ZEROTRANSFATS lM,D.Ur V.lue •
Totti I F.t 25g 4%
CHICKEN - CHICKEN THIGH STRIPS (WITH WATER, SOY SAUCE (WATER, SALT, SOYBEANS, SUGAR, WHEATFLOUR, CARAMEL COLOR, LACTIC ACID, SODIUM Saturated Fat 0.5g 3%
BENZOATEllSOLATED SOY PROTEIN PRODUCT, MUSHROOM FLAVORED SOY SAUCE [(WATER, SALT SOYBEANS, WHEAT FLOUR~CARAMEL COLOR, SUGAR,
NATURAL AND ARTIFICIAL FLAVOR, DlSODIUM 5.INOSINATE AND DlSODIUM 6.GUANYlATE, SODIUM BENZOATE] SEASONING SUGAR, PEPPER, MUSTARD Trans Fat Og
SEED, GARLIC, WHEAT FLOUR, FRUCTOSE, THYME, CELERY SEED, XANTHAN GUM, BASIL, MALTODEXTRIN, AUTOLYZED AST EXTRACT, PARTIALLY Cholesterol SOmg 17%
HYDROGENATED VEGETABLE OIL. SALT!. AUTOLYZED YEAST AND POTASSIUM CHLORIDE, POTASSUM PHOSPHATE), WATER, OYSTER FLAVORED SAUCE
IOYSTER EXTRACTIVES {OYSTER, WATER, SALTI, SUGAR, WATER, SALT, MODIFIED CORN STARCH, CARAMEL COLORIl, SOY SAUCE !WATER, SALT, SOYBEANS, Sodium 450mg 19'%
SUGAR, WHEAT FLOUR, CARAMEL COLOR, LACiIC ACID, SODIUM BENZOATE), SAUCE. BROWN SUGAR, MODIFIED FOOD STARCH, GARLIC POWDER, SPICES,
MUSHROOM FLAVORED SOY SAUCE I(WATER, SALT, SOYBEANS, WHEAT FLOUR) CARAMEL COLOR, SUGAR, NATURAL AND ARTIFICAIL FLAVOR, DISODIUM 5.
INOSINATE AND DISODIUM 5.GUANYLATE, SODIUM BENZOATE!. CRUSHED CHILI PEPPERS MODIFIED POTATOE STARCH SHERRY WINE REDUCTION, CHICKEN
Total Carbohydrate
Dietary Fiber Og
5g 2%
0%
kP
FLAVOR (MALTODEXTRIN, CHICKEN BROTH, SALT, DlSODIUM INoSINATE AND DlSODIUM GUANYLATE) "-q:.. L
Sugars 3g
'U' >"jhfi"l&~¥,'Q.: •. ".E1LiM ••••
a;;::w:\iiJf"4il'~'t.~JJiM!4i.l:::ztWl.biif:::J~~~~~""~)::a 1&& : 2 tU4W*ttt~\~:, Protein 13g
"J,t;:;,:;jd;?f-t;.~r';;,!- ',\,)1~1:':;;~~.-"i~];Y,i..,'! ..' . .,....~~t,,;i(." . ., Vitamin AU'";', • Vitamin C U%
CASE INFORMATION: ,. .,.~}~;. i:2v\;;;;;.:,:;~"FOR MORE INFOR'!'IATION,c ".' .... Calcium 0% • Iron 6%
'~,:"i"",;_~X,~,:;;;:,,,,:~'J' ;, ,1"' - ::r:"'':;,;'t,,, :',~:+''''2< _i.",I:~:q~~'Z'J ' .,",~ ,,'.',i'. ,". )i:" ';, :_~:~"~..,-'}: ' • ':,+'4-~;'; ••.::€rcent Da~!y";;:ues are based on a 2,000
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Contact: mfo@aslanfoodsolutlons.com.W
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73003'16.32x12.875x12,8751.68/ 8x6' '44.2Ibs" ";/ llll""'"~;~'

Property of Asian Food Solutions, Inc.
'pending approval