YIELD: 50 SERVINGS
For the rice:
18⅔ oz. green bell peper, ¼" dice
18⅔ oz. red bell pepper, ¼" dice
25⅓ oz. white onion, ¼" dice
76½ oz. white rice, cooked
For the slaw dressing:
8 oz. plain, fat-free yogurt
8 oz. fat-free sour cream
8 oz. low-fat mayonnaise
½ oz. Sambal chile sauce
3 oz. rice wine vinegar, unseasoned
For the Asian-style veggie slaw:
25 oz. prepared broccoli slaw mix
25 oz. prepared shredded coleslaw mix
For the tacos:
137 (½ oz.) frozen prepared dark meat chicken strips with spicy orange sauce, fully cooked
100 (6") white flour tortillas
112½ oz. prepared spicy orange sauce
100 oz. roasted vegetable rice
75 oz. Asian-style veggie slaw
For the rice: Combine diced vegetables in stainless steel bowl and mix well. Arrange diced vegetables onto sheet pans in a single layer.
Roast in a 375°F oven until tender, approximately 10-12 minutes.
Transfer to storage container, cover and hold warm until ready to use.
Cook the white rice according to package instructions, combine with vegetables and hold warm until ready to use.
For the slaw dressing: combine all slaw dressing ingredients in non-reactive mixing bowl until completely incorporated. Hold refrigerated.
For the Asian-style veggie slaw: Mix the slaw ingredients and slaw dressing in a stainless steel bowl until combined well. Transfer to storage container, cover and hold refrigerated (no more than 3 hours).
For the tacos: Line sheet pans with baking paper. Place frozen chicken strips on pans in single layer. Cover with aluminum foil and bake in a 375°F oven, approximately 15-16 minutes, until chicken reaches internal temperature of 145°F.
Heat the orange sauce and combine chicken strips with sauce in mixing bowl to coat the chicken. Hold warm at a minimum internal temperature of 140°F.
To assemble each taco: Place tortilla flat on work surface and arrange 1 oz. rice mixture down the middle. Top rice with 2 ½ oz. of chicken strips, then top with ¾ oz. veggie slaw. Serve immediately.
Photo and recipe: Tyson Foodservice