Source: MRS 2020
MRS: 544 — Poultry (500s)

Chicken Stir-Fry over Rice

Meal Component Contribution:
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)
  •  Meat/Meat Alternate
  •  Whole Grains
  •  Vegetables (Other)

INGREDIENT
MEASURE (FOR 100 SERVINGS)
Rice, Long Grain,Brown, Parboiled, #2139
6  pounds + 8
Water, Hot, Municipal
1 1/4 gallons
Salt, Table, #2219
1  tablespoon + 1  teaspoon
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
Base, Chicken, Low Sodium, #2501
1 5/8 ounces
Water, Boiling, Municipal
2  quarts
Juice, Orange, #1517
8  ounces
Juice, Pineapple, Unsweetened, Canned, 46 ounces, #2409
1  quart + 2  cups
Lemon Juice, Canned/Bottled, #2247
1  cup
Oil, Vegetable, #2507
2  cups
Onions, Frozen, Diced, #1610
1  quart
Chicken, Diced, Cooked, IQF, #1019
13  pounds + 8  ounces
Vegetables, California Blend, Frozen, #1623
19  pounds
DIRECTIONS

1.

To prepare rice:

  • Place brown rice in a steamtable pan. Add 1¼ gallons of hot water to each pan.
  • Add salt to each pan and mix until well combined.
  • Steam for approximately 45 minutes or until tender and fluffy. Check at 30 minutes of cooking time for water absorption. If needed add more water.
  • Cover, and place in warmer until ready to serve.

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.

2.

Dissolve cornstarch in soy sauce. Add garlic powder and white pepper.

3.

Heat 2 quarts of water, orange juice, pineapple juice ,and lemon juice to a boil. Then add the chicken base.

4.

Slowly stir in the cornstarch mixture.

Return the mixture to a simmer.

Cook for 3-5 minutes, or until it has thickened.
Remove the sauce from the heat, but keep it warm until it used.

CCP:  Hold and maintain product at a minimum temperature of 135 degrees F. Check temperature every 30 minutes.

5.

Sauté the onion for about 5 minutes, or until the onion is tender.
Add the diced chicken, cook the mixture for 5 more minutes.  (Batch cook. Prepare no more than 50 portions per batch.)

6.

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 to serving temperature.

CCP:  Heat to 165 degrees F or higher for 15 seconds at the completion of the cooking process.

7.

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.

8.

Portion 1 cup (8 ounce ladle or 2 #8 scoops) of chicken mixture over ½ cup rice (# 8 scoop) for each serving.
One portion of chicken and rice provides 2 oz. eq. meat/meat alternate, 1 oz. eq. whole grain, and ½ cup other vegetables.

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 2 hours.

Production Notes

Use commodity products when available.
 

Nutrients Per Serving
Calories
295
Carbohydrates
34.03 g
Dietary Fiber
3.11 g
Protein
23.08 g
Sodium
322.00 mg
Total Fat
6.87 g
Sat. Fat
1.30 g
Trans Fat
0.00 g



Illustrated Steps for Preparation of Chicken Stir-Fry over Rice
1.

Corn starch mixture slowing being stirred into the water, juices, and chicken base

2.

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