Gluten-Free Teriyaki Chicken

Our Teriyaki Chicken (also available NAE) is an entrée that is one of our most popular flavors. Additionally, this flavor offers a Gluten Free option in a four pack. This dish is known for the tender pieces of chicken perfectly caramelized in teriyaki sauce. Our chicken is zero trans-fat per serving and free of MSG.


Gluten-Free Teriyaki Chicken

GTIN #: 00856235005156

Chicken leg meat, gluten-free teriyaki sauce (sugar, water, soybeans, salt, contains less than 2% of molasses, modified corn starch, yeast extract, potassium chloride, sesame oil, xanthan gum, and lactic acid), water, isolated soy protein (with less than 2% lecithin), seasoning [water, soy sauce (water, soybeans, salt, sugar, corn starch), sugar, molasses, salt, contains less than 2% of yeast extract, maltodextrin, natural flavor, lactic acid, and xanthan gum], seasoning (sugar, black pepper, ground mustard seed, ground celery seed, garlic powder, fructose, xanthan gum, thyme, basil, maltodextrin, autolyzed yeast extract, soybean oil, salt), sodium phosphates, yeast extract.

Pack Size: 4 x 7.15 lb. bag
Serving Size: 2.85 oz.
Case Cube: 1.21
Weight: 28.60 lbs. (Net); 30.35 lbs. (Gross)
Ti x Hi: 8 x 8
SHELF LIFE:Frozen 18 months at 0ºF +/- 10ºF

Per (1) 7.15 lb bag of chicken with sauce.

Convection/Conventional oven (best)
Pre-heat oven to 350ºF/400º F. Place chicken with sauce on a sheet pan. Bake in oven for 20-25 minutes until product reaches 165ºF and sauce is caramelized.
Reduce time by 6 – 8 minutes if product is thawed.

Skillet/Pan Fry (good)
(Product must be thawed)
Place thawed chicken with sauce in a skillet or frying pan. Heat contents to a minimum of 165º F for at least 15 seconds and until sauce is caramelized.

Equipment and times may vary. Use thermometer to ensure food temperature is 165ºF or above. Place cooked chicken with sauce in a serving pan.  Mix well then serve. #12 scoop is recommended.  Portioning size may vary by individual practice.

CN Equivalency: 2 M/MA (Serving size = 2.85oz)
REVISION DATE: 04/20/2020