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Chicken Stir-Fry over Rice
2 oz. meat/meat alternate, 1 oz. eq. whole grain, ½ cup other vegetables
Number of Portions: 100 Size of Portion: 1 cup of chicken stir fry and ½ cup of rice
Recipe HACCP Process: #2 - Same day service
- Meat/Meat Alternate
- Whole Grains
- Vegetables (Other)
INGREDIENT | MEASURE (FOR 100 SERVINGS) |
|---|---|
Onions, Frozen, Diced, #1610 | 1 quart |
Rice, Long Grain,Brown, Parboiled, #2139 | 6 pounds + 8 ounces |
Water, Hot, Municipal | 1 1/4 gallons |
Cornstarch, #2005 | 1 3/4 cups |
Sauce, Soy, Light, Reduced Sodium, #2257 | 2 cups |
Garlic Powder, #2709 | 1/3 cup + 2 teaspoons |
Pepper, White, Ground, #2720 | 1 tablespoon + 1 teaspoon |
Water, Boiling, Municipal | 2 quarts |
Juice, Orange, Frozen, 4-ounce carton, #1517 | 8 ounces |
Juice, Pineapple, Unsweetened, Canned, 46 ounces, #2409 | 1 quart + 2 cups |
Lemon Juice, Canned/Bottled, #2247 | 1 cup |
Base, Chicken, Low Sodium, #2501 | 1/4 cup |
Oil, Vegetable, #2507 | 2 cups |
Chicken, Diced, Cooked, IQF, #1019 | 13 pounds + 8 ounces |
Vegetables, California Blend, Frozen, #1623 | 19 pounds |
DIRECTIONS
1. | If the onions are frozen, thaw them in the refrigerator. Drain the onions thoroughly on the day of assembly. CCP: Hold under refrigeration (41 degrees F or lower). |
2. | To prepare rice:
Rice amount is based on USDA Food Buying Guide. Overcooking or hot holding rice for long periods of time will increase the volume and the yield. CCP: Hold and maintain product at a minimum temperature of 135 degrees F. Check temperature every 30 minutes. |
3. | Dissolve the cornstarch in the soy sauce. |
4. | Add the garlic powder and white pepper. |
5. | For 50 portions, heat 2 quarts of water, orange juice, pineapple juice ,and lemon juice to a boil. Then add the chicken base. |
6. | Slowly stir in the cornstarch mixture. Return the mixture to a simmer. Cook for 3-5 minutes, or until it has thickened. CCP: Hold and maintain product at a minimum temperature of 135 degrees F. Check temperature every 30 minutes. |
7. | Sauté the onion for about 5 minutes, or until the onion is tender. |
8. | Add the California blend vegetables and cook the mixture for 3-5 minutes. Then add the sauce and mix to coat the chicken and vegetables with the sauce. Heat the mixture to the serving temperature. CCP: Heat to 165 degrees F or higher for 15 seconds at the completion of the cooking process. |
9. | Place the Stir Fry in steamtable pans. Serve it immediately, or cover it and place it in a warmer until ready for service. If aluminum foil is used as a cover, cut holes in aluminum foil. CCP: Hold and maintain product at a minimum temperature of 135 degrees F. Check temperature every 30 minutes. |
10. | Portion 1 cup (8 ounce ladle or 2 #8 scoops) of chicken mixture over ½ cup rice (# 8 scoop) for each serving. CCP: Hold and maintain the product at a minimum of 135 degrees F or higher. Check temperature every 30 minutes. Leftovers should be covered, labeled and dated. Quick chill within 2 hours to 70 degrees F or lower and from 70 to 41 degrees F within an additional 4 hours. |
Production Notes
Use commodity products when available.
Nutrients Per Serving
Illustrated Steps for Preparation of Chicken Stir-Fry over Rice
| 1. | _300_200_int_c1.jpg) Corn starch mixture slowing being stirred into the water, juices, and chicken base | 2. | _300_200_int_c1.jpg) California blend vegetables mixed with the chicken mixture |
| 3. |  Pan of chicken mixture and sauce combined | 4. |  1 serving of Chicken Stir Fry over Rice |