Chicken Stir-Fry Over Rice

Meal Component Contribution:
2 oz. meat/meat alternate, 1 oz. eq. whole grain, 1/2 cup other vegetables
Number of Portions: 100 Size of Portion: 1 cup of chicken stir fry and 1/2 cup of rice
Recipe HACCP Process: #2 - Same day service

Meat/Meat Alternate
Whole Grains
Vegetables (Other)

INGREDIENT	MEASURE (FOR 100 SERVINGS)
Rice, Long Grain,Brown, Parboiled, #556	6 pound(s)
Water, Hot, Municipal	1 1/4 gallon(s)
Salt, Table, #343	1 tablespoon(s) + 1 teaspoon(s)
Cornstarch, #377	1 3/4 cup(s)
Sauce, Soy, Light, Reduced Sodium, #288	2 cup(s)
Garlic Powder, #331	3/8 cup(s)
Pepper, White, Ground, #337	1 tablespoon(s) + 1 teaspoon(s)
Base, Chicken, Low Sodium, #348	8 ounce(s)
Water, Boiling, Municipal	2 quart(s)
Juice, Orange, #107	2 carton(s)
Juice, Pineapple, Unsweetened, Canned, 46 ounces, #409	1 1/2 quart(s)
Lemon Juice, Canned/Bottled, #398	1 cup(s)
Oil, Liquid for Fryer, #396	2 cup(s)
Onions, Frozen, Chopped, #72	1 quart(s)
Chicken, Diced, Cooked, IQF, #17	18 pound(s)
Vegetables, California Blend, Frozen, #78	19 pound(s)

DIRECTIONS

1.	To prepare rice: Place brown rice in a steamtable pan. Add 1 1/4 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. 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.	Bring 2 quarts of water to a boil then add chicken base. Stir until the chicken base dissolves. Slowly stir in cornstarch mixture. Heat chicken stock to a boil and slowly stir in cornstarch mixture. Return to a simmer. Cook for 3-5 minutes, or until thickened. Remove from heat, but keep warm until used. CCP: Hold and maintain product at a minimum temperature of 135 degrees F. Check temperature every 30 minutes.
4.	Sauté onion in oil for 4 minutes. Add diced chicken, cook for 5 more minutes. (Batch cook. Prepare no more than 50 portions per batch.)
5.	Add California blend vegetables and cook for 3-5 minutes. Add sauce and mix to coat chicken and vegetables with sauce. Heat to serving temperature. CCP: Heat to 165 degrees F or higher for 15 seconds at the completion of the cooking process.
6.	Portion 1 cup (8 ounce ladle or 2 #8 scoops) chicken mixture over 1/2 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 1/2 cup other vegetables. CCP: Hold and maintain product at a minimum temperature of 135 degrees F. Check temperature every 30 minutes. Leftovers should be covered, labeled, and dated. Quick chill within 6 hours to 41 degrees or lower.

Production Notes

Use commodity products when available.

Nutrients Per Serving

Calories

331

Carbohydrates

32.58 g

Dietary Fiber

3.06 g

Protein

30.58 g

Sodium

340.41 mg

Total Fat

8.70 g

Sat. Fat

1.61 g

Trans Fat

0.00 g

Illustrated Steps for Preparation of Chicken Stir-Fry Over Rice

1.	Thickened cornstarch and chicken stock mixture	2.	Sauce combined with chicken and vegetables
3.	One serving of Chicken Stir Fry over Rice

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Chicken Stir-Fry Over Rice

DIRECTIONS

Production Notes

Nutrients Per Serving

Illustrated Steps for Preparation of Chicken Stir-Fry Over Rice