Chicken or Turkey Chop Suey USDA Recipe for Schools

Chicken or Turkey Chop Suey consists of diced chicken or turkey combined with vegetables, including fresh snow peas and corn, cooked in chicken broth–based sauce. This dish may be served over brown rice.
NSLP/SBP CREDITING INFORMATION
³⁄4 cup (6 fl oz spoodle) provides 2 oz equivalent meat and ¹⁄4 cup other vegetable.
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Ingredients
 

50 Servings

    Weight

    • - - Chicken broth, low-sodium
    • - - Soy sauce, low-sodium
    • - - Black pepper, ground
    • - - Garlic powder
    • 4 lb 4 oz *Celery, fresh, diced ¹⁄2" (cut at an angle)
    • 1 lb *Onions, fresh, chopped 1⁄4"
    • 9 oz Cornstarch
    • - - Water
    • 6 lb 6 oz Chicken, frozen, cooked, diced, thawed 1⁄2" pieces
    • - - OR
    • 6 lb 6 oz Turkey, frozen, cooked, diced, thawed 1⁄2" pieces
    • 1 lb Snow peas, frozen, cooked
    • - - (Optional) Cooking Rice USDA Recipe for Schools

    Measure

    • 1 gal 1 qt Chicken broth, low-sodium
    • 1 cup Soy sauce, low-sodium
    • 1 tsp Black pepper, ground
    • 1 tsp Garlic powder
    • 3 qt 1¹⁄2 cups *Celery, fresh, diced 1⁄2" (cut at an angle)
    • 3 cups *Onions, fresh, chopped 1⁄4"
    • 1¹⁄2 cups Cornstarch
    • 1¹⁄2 cups Water
    • 1 gal 1 qt 2 cups Chicken, frozen, cooked, diced, thawed 1⁄2" pieces
    • - - OR
    • 1 gal 1 qt 2 cups Turkey, frozen, cooked, diced, thawed 1⁄2" pieces
    • 3 cups Snow peas, frozen, cooked
    • - - (Optional) Cooking Rice USDA Recipe for Schools

    100 Servings

      Weight

      • - - Chicken broth, low-sodium
      • - - Soy sauce, low-sodium
      • - - Black pepper, ground
      • - - Garlic powder
      • 8 lb 8 oz *Celery, fresh, diced ¹⁄2" (cut at an angle)
      • 2 lb *Onions, fresh, chopped ¹⁄4"
      • 1 lb 2 oz Cornstarch
      • - - Water
      • 12 lb 12 oz Chicken, frozen, cooked, diced, thawed ¹⁄2" pieces
      • - - OR
      • 12 lb 12 oz Turkey, frozen, cooked, diced, thawed ¹⁄2" pieces
      • 2 lb Snow peas, frozen, cooked
      • - - (Optional) Cooking Rice USDA Recipe for Schools

      Measure

      • 2 gal 2 qt Chicken broth, low-sodium
      • 2 cups Soy sauce, low-sodium
      • 2 tsp Black pepper, ground
      • 2 tsp Garlic powder
      • 1 gal 2 qt 3 cups *Celery, fresh, diced ¹⁄2" (cut at an angle)
      • 1 qt 2 cups *Onions, fresh, chopped ¹⁄4
      • 3 cups Cornstarch
      • 3 cups Water
      • 2 gal 3 qt Chicken, frozen, cooked, diced, thawed ¹⁄2" pieces
      • - - OR
      • 2 gal 3 qt Turkey, frozen, cooked, diced, thawed ¹⁄2" pieces
      • 1 qt 2 cups Snow peas, frozen, cooked
      • - - (Optional) Cooking Rice USDA Recipe for Schools

      Quantity
       

      50 Servings

        Weight

        • - - Chicken broth, low-sodium
        • - - Soy sauce, low-sodium
        • - - Black pepper, ground
        • - - Garlic powder
        • 4 lb 4 oz *Celery, fresh, diced ¹⁄2" (cut at an angle)
        • 1 lb *Onions, fresh, chopped 1⁄4"
        • 9 oz Cornstarch
        • - - Water
        • 6 lb 6 oz Chicken, frozen, cooked, diced, thawed 1⁄2" pieces
        • - - OR
        • 6 lb 6 oz Turkey, frozen, cooked, diced, thawed 1⁄2" pieces
        • 1 lb Snow peas, frozen, cooked
        • - - (Optional) Cooking Rice USDA Recipe for Schools

        Measure

        • 1 gal 1 qt Chicken broth, low-sodium
        • 1 cup Soy sauce, low-sodium
        • 1 tsp Black pepper, ground
        • 1 tsp Garlic powder
        • 3 qt 1¹⁄2 cups *Celery, fresh, diced 1⁄2" (cut at an angle)
        • 3 cups *Onions, fresh, chopped 1⁄4"
        • 1¹⁄2 cups Cornstarch
        • 1¹⁄2 cups Water
        • 1 gal 1 qt 2 cups Chicken, frozen, cooked, diced, thawed 1⁄2" pieces
        • - - OR
        • 1 gal 1 qt 2 cups Turkey, frozen, cooked, diced, thawed 1⁄2" pieces
        • 3 cups Snow peas, frozen, cooked
        • - - (Optional) Cooking Rice USDA Recipe for Schools

        100 Servings

          Weight

          • - - Chicken broth, low-sodium
          • - - Soy sauce, low-sodium
          • - - Black pepper, ground
          • - - Garlic powder
          • 8 lb 8 oz *Celery, fresh, diced ¹⁄2" (cut at an angle)
          • 2 lb *Onions, fresh, chopped ¹⁄4"
          • 1 lb 2 oz Cornstarch
          • - - Water
          • 12 lb 12 oz Chicken, frozen, cooked, diced, thawed ¹⁄2" pieces
          • - - OR
          • 12 lb 12 oz Turkey, frozen, cooked, diced, thawed ¹⁄2" pieces
          • 2 lb Snow peas, frozen, cooked
          • - - (Optional) Cooking Rice USDA Recipe for Schools

          Measure

          • 2 gal 2 qt Chicken broth, low-sodium
          • 2 cups Soy sauce, low-sodium
          • 2 tsp Black pepper, ground
          • 2 tsp Garlic powder
          • 1 gal 2 qt 3 cups *Celery, fresh, diced ¹⁄2" (cut at an angle)
          • 1 qt 2 cups *Onions, fresh, chopped ¹⁄4
          • 3 cups Cornstarch
          • 3 cups Water
          • 2 gal 3 qt Chicken, frozen, cooked, diced, thawed ¹⁄2" pieces
          • - - OR
          • 2 gal 3 qt Turkey, frozen, cooked, diced, thawed ¹⁄2" pieces
          • 1 qt 2 cups Snow peas, frozen, cooked
          • - - (Optional) Cooking Rice USDA Recipe for Schools

          Ingredients
           

          50 Servings

            Weight

            • - - Chicken broth, low-sodium
            • - - Soy sauce, low-sodium
            • - - Black pepper, ground
            • - - Garlic powder
            • 4 lb 4 oz *Celery, fresh, diced ¹⁄2" (cut at an angle)
            • 1 lb *Onions, fresh, chopped 1⁄4"
            • 9 oz Cornstarch
            • - - Water
            • 6 lb 6 oz Chicken, frozen, cooked, diced, thawed 1⁄2" pieces
            • - - OR
            • 6 lb 6 oz Turkey, frozen, cooked, diced, thawed 1⁄2" pieces
            • 1 lb Snow peas, frozen, cooked
            • - - (Optional) Cooking Rice USDA Recipe for Schools

            Measure

            • 1 gal 1 qt Chicken broth, low-sodium
            • 1 cup Soy sauce, low-sodium
            • 1 tsp Black pepper, ground
            • 1 tsp Garlic powder
            • 3 qt 1¹⁄2 cups *Celery, fresh, diced 1⁄2" (cut at an angle)
            • 3 cups *Onions, fresh, chopped 1⁄4"
            • 1¹⁄2 cups Cornstarch
            • 1¹⁄2 cups Water
            • 1 gal 1 qt 2 cups Chicken, frozen, cooked, diced, thawed 1⁄2" pieces
            • - - OR
            • 1 gal 1 qt 2 cups Turkey, frozen, cooked, diced, thawed 1⁄2" pieces
            • 3 cups Snow peas, frozen, cooked
            • - - (Optional) Cooking Rice USDA Recipe for Schools

            100 Servings

              Weight

              • - - Chicken broth, low-sodium
              • - - Soy sauce, low-sodium
              • - - Black pepper, ground
              • - - Garlic powder
              • 8 lb 8 oz *Celery, fresh, diced ¹⁄2" (cut at an angle)
              • 2 lb *Onions, fresh, chopped ¹⁄4"
              • 1 lb 2 oz Cornstarch
              • - - Water
              • 12 lb 12 oz Chicken, frozen, cooked, diced, thawed ¹⁄2" pieces
              • - - OR
              • 12 lb 12 oz Turkey, frozen, cooked, diced, thawed ¹⁄2" pieces
              • 2 lb Snow peas, frozen, cooked
              • - - (Optional) Cooking Rice USDA Recipe for Schools

              Measure

              • 2 gal 2 qt Chicken broth, low-sodium
              • 2 cups Soy sauce, low-sodium
              • 2 tsp Black pepper, ground
              • 2 tsp Garlic powder
              • 1 gal 2 qt 3 cups *Celery, fresh, diced ¹⁄2" (cut at an angle)
              • 1 qt 2 cups *Onions, fresh, chopped ¹⁄4
              • 3 cups Cornstarch
              • 3 cups Water
              • 2 gal 3 qt Chicken, frozen, cooked, diced, thawed ¹⁄2" pieces
              • - - OR
              • 2 gal 3 qt Turkey, frozen, cooked, diced, thawed ¹⁄2" pieces
              • 1 qt 2 cups Snow peas, frozen, cooked
              • - - (Optional) Cooking Rice USDA Recipe for Schools

              Quantity
               

              50 Servings

                Weight

                • - - Chicken broth, low-sodium
                • - - Soy sauce, low-sodium
                • - - Black pepper, ground
                • - - Garlic powder
                • 4 lb 4 oz *Celery, fresh, diced ¹⁄2" (cut at an angle)
                • 1 lb *Onions, fresh, chopped 1⁄4"
                • 9 oz Cornstarch
                • - - Water
                • 6 lb 6 oz Chicken, frozen, cooked, diced, thawed 1⁄2" pieces
                • - - OR
                • 6 lb 6 oz Turkey, frozen, cooked, diced, thawed 1⁄2" pieces
                • 1 lb Snow peas, frozen, cooked
                • - - (Optional) Cooking Rice USDA Recipe for Schools

                Measure

                • 1 gal 1 qt Chicken broth, low-sodium
                • 1 cup Soy sauce, low-sodium
                • 1 tsp Black pepper, ground
                • 1 tsp Garlic powder
                • 3 qt 1¹⁄2 cups *Celery, fresh, diced 1⁄2" (cut at an angle)
                • 3 cups *Onions, fresh, chopped 1⁄4"
                • 1¹⁄2 cups Cornstarch
                • 1¹⁄2 cups Water
                • 1 gal 1 qt 2 cups Chicken, frozen, cooked, diced, thawed 1⁄2" pieces
                • - - OR
                • 1 gal 1 qt 2 cups Turkey, frozen, cooked, diced, thawed 1⁄2" pieces
                • 3 cups Snow peas, frozen, cooked
                • - - (Optional) Cooking Rice USDA Recipe for Schools

                100 Servings

                  Weight

                  • - - Chicken broth, low-sodium
                  • - - Soy sauce, low-sodium
                  • - - Black pepper, ground
                  • - - Garlic powder
                  • 8 lb 8 oz *Celery, fresh, diced ¹⁄2" (cut at an angle)
                  • 2 lb *Onions, fresh, chopped ¹⁄4"
                  • 1 lb 2 oz Cornstarch
                  • - - Water
                  • 12 lb 12 oz Chicken, frozen, cooked, diced, thawed ¹⁄2" pieces
                  • - - OR
                  • 12 lb 12 oz Turkey, frozen, cooked, diced, thawed ¹⁄2" pieces
                  • 2 lb Snow peas, frozen, cooked
                  • - - (Optional) Cooking Rice USDA Recipe for Schools

                  Measure

                  • 2 gal 2 qt Chicken broth, low-sodium
                  • 2 cups Soy sauce, low-sodium
                  • 2 tsp Black pepper, ground
                  • 2 tsp Garlic powder
                  • 1 gal 2 qt 3 cups *Celery, fresh, diced ¹⁄2" (cut at an angle)
                  • 1 qt 2 cups *Onions, fresh, chopped ¹⁄4
                  • 3 cups Cornstarch
                  • 3 cups Water
                  • 2 gal 3 qt Chicken, frozen, cooked, diced, thawed ¹⁄2" pieces
                  • - - OR
                  • 2 gal 3 qt Turkey, frozen, cooked, diced, thawed ¹⁄2" pieces
                  • 1 qt 2 cups Snow peas, frozen, cooked
                  • - - (Optional) Cooking Rice USDA Recipe for Schools
                  *See Marketing Guide

                  Ingredients
                   

                  50 Servings

                    Weight

                    • - - Chicken broth, low-sodium
                    • - - Soy sauce, low-sodium
                    • - - Black pepper, ground
                    • - - Garlic powder
                    • 4 lb 4 oz *Celery, fresh, diced ¹⁄2" (cut at an angle)
                    • 1 lb *Onions, fresh, chopped 1⁄4"
                    • 9 oz Cornstarch
                    • - - Water
                    • 6 lb 6 oz Chicken, frozen, cooked, diced, thawed 1⁄2" pieces
                    • - - OR
                    • 6 lb 6 oz Turkey, frozen, cooked, diced, thawed 1⁄2" pieces
                    • 1 lb Snow peas, frozen, cooked
                    • - - (Optional) Cooking Rice USDA Recipe for Schools

                    Measure

                    • 1 gal 1 qt Chicken broth, low-sodium
                    • 1 cup Soy sauce, low-sodium
                    • 1 tsp Black pepper, ground
                    • 1 tsp Garlic powder
                    • 3 qt 1¹⁄2 cups *Celery, fresh, diced 1⁄2" (cut at an angle)
                    • 3 cups *Onions, fresh, chopped 1⁄4"
                    • 1¹⁄2 cups Cornstarch
                    • 1¹⁄2 cups Water
                    • 1 gal 1 qt 2 cups Chicken, frozen, cooked, diced, thawed 1⁄2" pieces
                    • - - OR
                    • 1 gal 1 qt 2 cups Turkey, frozen, cooked, diced, thawed 1⁄2" pieces
                    • 3 cups Snow peas, frozen, cooked
                    • - - (Optional) Cooking Rice USDA Recipe for Schools

                    100 Servings

                      Weight

                      • - - Chicken broth, low-sodium
                      • - - Soy sauce, low-sodium
                      • - - Black pepper, ground
                      • - - Garlic powder
                      • 8 lb 8 oz *Celery, fresh, diced ¹⁄2" (cut at an angle)
                      • 2 lb *Onions, fresh, chopped ¹⁄4"
                      • 1 lb 2 oz Cornstarch
                      • - - Water
                      • 12 lb 12 oz Chicken, frozen, cooked, diced, thawed ¹⁄2" pieces
                      • - - OR
                      • 12 lb 12 oz Turkey, frozen, cooked, diced, thawed ¹⁄2" pieces
                      • 2 lb Snow peas, frozen, cooked
                      • - - (Optional) Cooking Rice USDA Recipe for Schools

                      Measure

                      • 2 gal 2 qt Chicken broth, low-sodium
                      • 2 cups Soy sauce, low-sodium
                      • 2 tsp Black pepper, ground
                      • 2 tsp Garlic powder
                      • 1 gal 2 qt 3 cups *Celery, fresh, diced ¹⁄2" (cut at an angle)
                      • 1 qt 2 cups *Onions, fresh, chopped ¹⁄4
                      • 3 cups Cornstarch
                      • 3 cups Water
                      • 2 gal 3 qt Chicken, frozen, cooked, diced, thawed ¹⁄2" pieces
                      • - - OR
                      • 2 gal 3 qt Turkey, frozen, cooked, diced, thawed ¹⁄2" pieces
                      • 1 qt 2 cups Snow peas, frozen, cooked
                      • - - (Optional) Cooking Rice USDA Recipe for Schools

                      Quantity
                       

                      50 Servings

                        Weight

                        • - - Chicken broth, low-sodium
                        • - - Soy sauce, low-sodium
                        • - - Black pepper, ground
                        • - - Garlic powder
                        • 4 lb 4 oz *Celery, fresh, diced ¹⁄2" (cut at an angle)
                        • 1 lb *Onions, fresh, chopped 1⁄4"
                        • 9 oz Cornstarch
                        • - - Water
                        • 6 lb 6 oz Chicken, frozen, cooked, diced, thawed 1⁄2" pieces
                        • - - OR
                        • 6 lb 6 oz Turkey, frozen, cooked, diced, thawed 1⁄2" pieces
                        • 1 lb Snow peas, frozen, cooked
                        • - - (Optional) Cooking Rice USDA Recipe for Schools

                        Measure

                        • 1 gal 1 qt Chicken broth, low-sodium
                        • 1 cup Soy sauce, low-sodium
                        • 1 tsp Black pepper, ground
                        • 1 tsp Garlic powder
                        • 3 qt 1¹⁄2 cups *Celery, fresh, diced 1⁄2" (cut at an angle)
                        • 3 cups *Onions, fresh, chopped 1⁄4"
                        • 1¹⁄2 cups Cornstarch
                        • 1¹⁄2 cups Water
                        • 1 gal 1 qt 2 cups Chicken, frozen, cooked, diced, thawed 1⁄2" pieces
                        • - - OR
                        • 1 gal 1 qt 2 cups Turkey, frozen, cooked, diced, thawed 1⁄2" pieces
                        • 3 cups Snow peas, frozen, cooked
                        • - - (Optional) Cooking Rice USDA Recipe for Schools

                        100 Servings

                          Weight

                          • - - Chicken broth, low-sodium
                          • - - Soy sauce, low-sodium
                          • - - Black pepper, ground
                          • - - Garlic powder
                          • 8 lb 8 oz *Celery, fresh, diced ¹⁄2" (cut at an angle)
                          • 2 lb *Onions, fresh, chopped ¹⁄4"
                          • 1 lb 2 oz Cornstarch
                          • - - Water
                          • 12 lb 12 oz Chicken, frozen, cooked, diced, thawed ¹⁄2" pieces
                          • - - OR
                          • 12 lb 12 oz Turkey, frozen, cooked, diced, thawed ¹⁄2" pieces
                          • 2 lb Snow peas, frozen, cooked
                          • - - (Optional) Cooking Rice USDA Recipe for Schools

                          Measure

                          • 2 gal 2 qt Chicken broth, low-sodium
                          • 2 cups Soy sauce, low-sodium
                          • 2 tsp Black pepper, ground
                          • 2 tsp Garlic powder
                          • 1 gal 2 qt 3 cups *Celery, fresh, diced ¹⁄2" (cut at an angle)
                          • 1 qt 2 cups *Onions, fresh, chopped ¹⁄4
                          • 3 cups Cornstarch
                          • 3 cups Water
                          • 2 gal 3 qt Chicken, frozen, cooked, diced, thawed ¹⁄2" pieces
                          • - - OR
                          • 2 gal 3 qt Turkey, frozen, cooked, diced, thawed ¹⁄2" pieces
                          • 1 qt 2 cups Snow peas, frozen, cooked
                          • - - (Optional) Cooking Rice USDA Recipe for Schools
                          *See Marketing Guide

                          Ingredients
                           

                          50 Servings

                            Weight

                            • - - Chicken broth, low-sodium
                            • - - Soy sauce, low-sodium
                            • - - Black pepper, ground
                            • - - Garlic powder
                            • 4 lb 4 oz *Celery, fresh, diced ¹⁄2" (cut at an angle)
                            • 1 lb *Onions, fresh, chopped 1⁄4"
                            • 9 oz Cornstarch
                            • - - Water
                            • 6 lb 6 oz Chicken, frozen, cooked, diced, thawed 1⁄2" pieces
                            • - - OR
                            • 6 lb 6 oz Turkey, frozen, cooked, diced, thawed 1⁄2" pieces
                            • 1 lb Snow peas, frozen, cooked
                            • - - (Optional) Cooking Rice USDA Recipe for Schools

                            Measure

                            • 1 gal 1 qt Chicken broth, low-sodium
                            • 1 cup Soy sauce, low-sodium
                            • 1 tsp Black pepper, ground
                            • 1 tsp Garlic powder
                            • 3 qt 1¹⁄2 cups *Celery, fresh, diced 1⁄2" (cut at an angle)
                            • 3 cups *Onions, fresh, chopped 1⁄4"
                            • 1¹⁄2 cups Cornstarch
                            • 1¹⁄2 cups Water
                            • 1 gal 1 qt 2 cups Chicken, frozen, cooked, diced, thawed 1⁄2" pieces
                            • - - OR
                            • 1 gal 1 qt 2 cups Turkey, frozen, cooked, diced, thawed 1⁄2" pieces
                            • 3 cups Snow peas, frozen, cooked
                            • - - (Optional) Cooking Rice USDA Recipe for Schools

                            100 Servings

                              Weight

                              • - - Chicken broth, low-sodium
                              • - - Soy sauce, low-sodium
                              • - - Black pepper, ground
                              • - - Garlic powder
                              • 8 lb 8 oz *Celery, fresh, diced ¹⁄2" (cut at an angle)
                              • 2 lb *Onions, fresh, chopped ¹⁄4"
                              • 1 lb 2 oz Cornstarch
                              • - - Water
                              • 12 lb 12 oz Chicken, frozen, cooked, diced, thawed ¹⁄2" pieces
                              • - - OR
                              • 12 lb 12 oz Turkey, frozen, cooked, diced, thawed ¹⁄2" pieces
                              • 2 lb Snow peas, frozen, cooked
                              • - - (Optional) Cooking Rice USDA Recipe for Schools

                              Measure

                              • 2 gal 2 qt Chicken broth, low-sodium
                              • 2 cups Soy sauce, low-sodium
                              • 2 tsp Black pepper, ground
                              • 2 tsp Garlic powder
                              • 1 gal 2 qt 3 cups *Celery, fresh, diced ¹⁄2" (cut at an angle)
                              • 1 qt 2 cups *Onions, fresh, chopped ¹⁄4
                              • 3 cups Cornstarch
                              • 3 cups Water
                              • 2 gal 3 qt Chicken, frozen, cooked, diced, thawed ¹⁄2" pieces
                              • - - OR
                              • 2 gal 3 qt Turkey, frozen, cooked, diced, thawed ¹⁄2" pieces
                              • 1 qt 2 cups Snow peas, frozen, cooked
                              • - - (Optional) Cooking Rice USDA Recipe for Schools

                              Quantity
                               

                              50 Servings

                                Weight

                                • - - Chicken broth, low-sodium
                                • - - Soy sauce, low-sodium
                                • - - Black pepper, ground
                                • - - Garlic powder
                                • 4 lb 4 oz *Celery, fresh, diced ¹⁄2" (cut at an angle)
                                • 1 lb *Onions, fresh, chopped 1⁄4"
                                • 9 oz Cornstarch
                                • - - Water
                                • 6 lb 6 oz Chicken, frozen, cooked, diced, thawed 1⁄2" pieces
                                • - - OR
                                • 6 lb 6 oz Turkey, frozen, cooked, diced, thawed 1⁄2" pieces
                                • 1 lb Snow peas, frozen, cooked
                                • - - (Optional) Cooking Rice USDA Recipe for Schools

                                Measure

                                • 1 gal 1 qt Chicken broth, low-sodium
                                • 1 cup Soy sauce, low-sodium
                                • 1 tsp Black pepper, ground
                                • 1 tsp Garlic powder
                                • 3 qt 1¹⁄2 cups *Celery, fresh, diced 1⁄2" (cut at an angle)
                                • 3 cups *Onions, fresh, chopped 1⁄4"
                                • 1¹⁄2 cups Cornstarch
                                • 1¹⁄2 cups Water
                                • 1 gal 1 qt 2 cups Chicken, frozen, cooked, diced, thawed 1⁄2" pieces
                                • - - OR
                                • 1 gal 1 qt 2 cups Turkey, frozen, cooked, diced, thawed 1⁄2" pieces
                                • 3 cups Snow peas, frozen, cooked
                                • - - (Optional) Cooking Rice USDA Recipe for Schools

                                100 Servings

                                  Weight

                                  • - - Chicken broth, low-sodium
                                  • - - Soy sauce, low-sodium
                                  • - - Black pepper, ground
                                  • - - Garlic powder
                                  • 8 lb 8 oz *Celery, fresh, diced ¹⁄2" (cut at an angle)
                                  • 2 lb *Onions, fresh, chopped ¹⁄4"
                                  • 1 lb 2 oz Cornstarch
                                  • - - Water
                                  • 12 lb 12 oz Chicken, frozen, cooked, diced, thawed ¹⁄2" pieces
                                  • - - OR
                                  • 12 lb 12 oz Turkey, frozen, cooked, diced, thawed ¹⁄2" pieces
                                  • 2 lb Snow peas, frozen, cooked
                                  • - - (Optional) Cooking Rice USDA Recipe for Schools

                                  Measure

                                  • 2 gal 2 qt Chicken broth, low-sodium
                                  • 2 cups Soy sauce, low-sodium
                                  • 2 tsp Black pepper, ground
                                  • 2 tsp Garlic powder
                                  • 1 gal 2 qt 3 cups *Celery, fresh, diced ¹⁄2" (cut at an angle)
                                  • 1 qt 2 cups *Onions, fresh, chopped ¹⁄4
                                  • 3 cups Cornstarch
                                  • 3 cups Water
                                  • 2 gal 3 qt Chicken, frozen, cooked, diced, thawed ¹⁄2" pieces
                                  • - - OR
                                  • 2 gal 3 qt Turkey, frozen, cooked, diced, thawed ¹⁄2" pieces
                                  • 1 qt 2 cups Snow peas, frozen, cooked
                                  • - - (Optional) Cooking Rice USDA Recipe for Schools
                                  *See Marketing Guide

                                  Ingredients
                                   

                                  50 Servings

                                    Weight

                                    • - - Chicken broth, low-sodium
                                    • - - Soy sauce, low-sodium
                                    • - - Black pepper, ground
                                    • - - Garlic powder
                                    • 4 lb 4 oz *Celery, fresh, diced ¹⁄2" (cut at an angle)
                                    • 1 lb *Onions, fresh, chopped 1⁄4"
                                    • 9 oz Cornstarch
                                    • - - Water
                                    • 6 lb 6 oz Chicken, frozen, cooked, diced, thawed 1⁄2" pieces
                                    • - - OR
                                    • 6 lb 6 oz Turkey, frozen, cooked, diced, thawed 1⁄2" pieces
                                    • 1 lb Snow peas, frozen, cooked
                                    • - - (Optional) Cooking Rice USDA Recipe for Schools

                                    Measure

                                    • 1 gal 1 qt Chicken broth, low-sodium
                                    • 1 cup Soy sauce, low-sodium
                                    • 1 tsp Black pepper, ground
                                    • 1 tsp Garlic powder
                                    • 3 qt 1¹⁄2 cups *Celery, fresh, diced 1⁄2" (cut at an angle)
                                    • 3 cups *Onions, fresh, chopped 1⁄4"
                                    • 1¹⁄2 cups Cornstarch
                                    • 1¹⁄2 cups Water
                                    • 1 gal 1 qt 2 cups Chicken, frozen, cooked, diced, thawed 1⁄2" pieces
                                    • - - OR
                                    • 1 gal 1 qt 2 cups Turkey, frozen, cooked, diced, thawed 1⁄2" pieces
                                    • 3 cups Snow peas, frozen, cooked
                                    • - - (Optional) Cooking Rice USDA Recipe for Schools

                                    100 Servings

                                      Weight

                                      • - - Chicken broth, low-sodium
                                      • - - Soy sauce, low-sodium
                                      • - - Black pepper, ground
                                      • - - Garlic powder
                                      • 8 lb 8 oz *Celery, fresh, diced ¹⁄2" (cut at an angle)
                                      • 2 lb *Onions, fresh, chopped ¹⁄4"
                                      • 1 lb 2 oz Cornstarch
                                      • - - Water
                                      • 12 lb 12 oz Chicken, frozen, cooked, diced, thawed ¹⁄2" pieces
                                      • - - OR
                                      • 12 lb 12 oz Turkey, frozen, cooked, diced, thawed ¹⁄2" pieces
                                      • 2 lb Snow peas, frozen, cooked
                                      • - - (Optional) Cooking Rice USDA Recipe for Schools

                                      Measure

                                      • 2 gal 2 qt Chicken broth, low-sodium
                                      • 2 cups Soy sauce, low-sodium
                                      • 2 tsp Black pepper, ground
                                      • 2 tsp Garlic powder
                                      • 1 gal 2 qt 3 cups *Celery, fresh, diced ¹⁄2" (cut at an angle)
                                      • 1 qt 2 cups *Onions, fresh, chopped ¹⁄4
                                      • 3 cups Cornstarch
                                      • 3 cups Water
                                      • 2 gal 3 qt Chicken, frozen, cooked, diced, thawed ¹⁄2" pieces
                                      • - - OR
                                      • 2 gal 3 qt Turkey, frozen, cooked, diced, thawed ¹⁄2" pieces
                                      • 1 qt 2 cups Snow peas, frozen, cooked
                                      • - - (Optional) Cooking Rice USDA Recipe for Schools

                                      Quantity
                                       

                                      50 Servings

                                        Weight

                                        • - - Chicken broth, low-sodium
                                        • - - Soy sauce, low-sodium
                                        • - - Black pepper, ground
                                        • - - Garlic powder
                                        • 4 lb 4 oz *Celery, fresh, diced ¹⁄2" (cut at an angle)
                                        • 1 lb *Onions, fresh, chopped 1⁄4"
                                        • 9 oz Cornstarch
                                        • - - Water
                                        • 6 lb 6 oz Chicken, frozen, cooked, diced, thawed 1⁄2" pieces
                                        • - - OR
                                        • 6 lb 6 oz Turkey, frozen, cooked, diced, thawed 1⁄2" pieces
                                        • 1 lb Snow peas, frozen, cooked
                                        • - - (Optional) Cooking Rice USDA Recipe for Schools

                                        Measure

                                        • 1 gal 1 qt Chicken broth, low-sodium
                                        • 1 cup Soy sauce, low-sodium
                                        • 1 tsp Black pepper, ground
                                        • 1 tsp Garlic powder
                                        • 3 qt 1¹⁄2 cups *Celery, fresh, diced 1⁄2" (cut at an angle)
                                        • 3 cups *Onions, fresh, chopped 1⁄4"
                                        • 1¹⁄2 cups Cornstarch
                                        • 1¹⁄2 cups Water
                                        • 1 gal 1 qt 2 cups Chicken, frozen, cooked, diced, thawed 1⁄2" pieces
                                        • - - OR
                                        • 1 gal 1 qt 2 cups Turkey, frozen, cooked, diced, thawed 1⁄2" pieces
                                        • 3 cups Snow peas, frozen, cooked
                                        • - - (Optional) Cooking Rice USDA Recipe for Schools

                                        100 Servings

                                          Weight

                                          • - - Chicken broth, low-sodium
                                          • - - Soy sauce, low-sodium
                                          • - - Black pepper, ground
                                          • - - Garlic powder
                                          • 8 lb 8 oz *Celery, fresh, diced ¹⁄2" (cut at an angle)
                                          • 2 lb *Onions, fresh, chopped ¹⁄4"
                                          • 1 lb 2 oz Cornstarch
                                          • - - Water
                                          • 12 lb 12 oz Chicken, frozen, cooked, diced, thawed ¹⁄2" pieces
                                          • - - OR
                                          • 12 lb 12 oz Turkey, frozen, cooked, diced, thawed ¹⁄2" pieces
                                          • 2 lb Snow peas, frozen, cooked
                                          • - - (Optional) Cooking Rice USDA Recipe for Schools

                                          Measure

                                          • 2 gal 2 qt Chicken broth, low-sodium
                                          • 2 cups Soy sauce, low-sodium
                                          • 2 tsp Black pepper, ground
                                          • 2 tsp Garlic powder
                                          • 1 gal 2 qt 3 cups *Celery, fresh, diced ¹⁄2" (cut at an angle)
                                          • 1 qt 2 cups *Onions, fresh, chopped ¹⁄4
                                          • 3 cups Cornstarch
                                          • 3 cups Water
                                          • 2 gal 3 qt Chicken, frozen, cooked, diced, thawed ¹⁄2" pieces
                                          • - - OR
                                          • 2 gal 3 qt Turkey, frozen, cooked, diced, thawed ¹⁄2" pieces
                                          • 1 qt 2 cups Snow peas, frozen, cooked
                                          • - - (Optional) Cooking Rice USDA Recipe for Schools
                                          *See Marketing Guide

                                          Instructions
                                           

                                          • Combine broth, soy sauce, pepper, and garlic powder in a large stock pot. Bring to a boil.
                                          • Add celery and onions. Reduce heat to low and simmer uncovered for 10–12 minutes. Set aside for step 4.
                                          • Combine cornstarch and water in a small bowl. Stir.
                                          • Add cornstarch mixture to broth mixture. Stir well. Simmer uncovered over medium heat until thickened for 6–8 minutes.
                                          • Add chicken and snow peas. Continue to simmer over medium heat, uncovered, for 3–5 minutes.
                                          • Critical Control Point: Heat to 165 °F or higher for 15 seconds.
                                          • Pour into a steam table pan (12" x 20" x 4").
                                            For 50 servings, use 2 pans.
                                            For 100 servings, use 4 pans.
                                          • Critical Control Point: Hold for hot service at 135 °F or higher.
                                          • Portion with 6 fl oz spoodle (¾ cup).
                                          • (Optional) Serve over cooked rice. See Cooking Rice USDA Recipe for Schools for ingredients and directions.

                                          Nutrition INFORMATION

                                          Nutrition Facts
                                          Chicken or Turkey Chop Suey USDA Recipe for Schools
                                          Amount Per Serving (0 ¾ cup (6 fl oz spoodle))
                                          Calories 133 Calories from Fat 36
                                          % Daily Value*
                                          Total Fat 4g6%
                                          Saturated Fat 1g6%
                                          Cholesterol 38mg13%
                                          Sodium 269mg12%
                                          Potassium 134mg4%
                                          Total Carbohydrates 9g3%
                                          Dietary Fiber 1g4%
                                          Total Sugars 2g2%
                                          Protein 14g28%
                                          Vitamin D 0IU0%
                                          Calcium 22mg2%
                                          Iron 1mg6%
                                          *
                                          *Marketing Guide
                                          50 Servings:

                                          Mature Onions: 1 lb 4 oz

                                          Celery: 5 lb 2 oz

                                          100 Servings:

                                          Mature Onions: 2 lb 8 oz

                                          Celery: 10 lb 4 oz

                                          Notes

                                          *See Marketing Guide for purchasing information on foods that will change during preparation or when a variation of the ingredients is available.
                                          Cooking Process #2: Same Day Service.
                                          Yield / Volume
                                          50 Servings:

                                          About 20 lb

                                          About 2 gal 2 qt/2 steam table pans

                                          (12" x 20" x 4")

                                          100 Servings:

                                          About 40 lb

                                          About 5 gal/4 steam table pans

                                          (12" x 20" x 4")