1. Preheat convection oven to 425°F.
2. Prepare Asian Slaw: Combine rice vinegar and sesame oil; beat with whisk until well mixed. Add coleslaw mix, red bell pepper, and cilantro; stir until well coated. Cover and refrigerate until served. Critical Control Point: Hold cold at 41°F or below until service.
3. Prepare Sriracha mayo: In a small bowl, combine the mayonnaise, Sriracha Sauce, and lime juice. Mix until smooth. Transfer sriracha mayo to a covered container and refrigerate until service. Critical Control Point: Hold cold at 41 °For below until service.
4. Wash green onions under cool running water and slice thinly. Transfer to covered container until service. Critical Control Point: Hold cold at 41°F or below until service.
5. Place turkey medallions in a mixing bowl and toss with Teriyaki sauce until evenly coated.
6. Transfer coated turkey medallions to a lined sheet pan. Bake in oven for 5 to 7 minutes or until heated through. Critical Control Point: Product must reach an internal temperature of 165°F for 15 seconds.
7. Transfer turkey medallions to steam table pan and hold hot for service. Critical Control Point: Hold hot at 135°F or above until service.
8. Place Crinkle Sweet Potato Fries in a single layer on a sheet pan. Bake for 5-8 minutes, turning once halfway through cooking for uniform crisping. Critical Control Point: Product must reach an internal temperature of 165°F for 15 seconds.
9. Transfer cooked fries to steam table pan and hold for service. Critical Control Point: Hold hot at 135°F or above until service.

Assembly:

1. Place ½ cup of sweet potato fries in serving bowl.
2. Top with 6 oz spoodle of sweet chili turkey medallions.
3. Add ¼ cup of Asian slaw.
4. Drizzle with 1 tbs sriracha mayo.
5. Garnish with sliced green onions.
6. Serve immediately.

CCP: Take and record on a temperature log all beginning temperatures of refrigerated foods before beginning the recipe. Place product in warming cabinet until served. Ensure that hot food is held at a temperature above 140° F. Maximum holding time is two (2) hours. Discard product after maximum holding time is reached. Do not reheat product. Cool to 70° F within 2 hours and to 40° For lower within an additional 4 hours. Record time and internal temperature of completed recipe on daily log.