Chicken is often recommended as a substitute for red meat, given that it does not contain much fat when eaten skinless and is considered a high-quality protein for school menus. However, plain chicken on the line does not look enticing to the students and may taste dry.
On the other hand, with the right seasonings, chicken can quickly become a student favorite. In this recipe developed for the North Caroline K-12 Culinary Institute, your school menu is perked up with sweet Thai chicken, which uses a Thai chili sauce, lime juice, and ground ginger.