Teriyaki Chicken and Edamame Rice Bowls
Recipe developed for USA Rice by Chef Cyndie Story, PhD, RD, CC. Click on the PDF below for complete nutritional information and recipe information for 50 & 100 servings.
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Servings50
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Serving Size½ cup rice, ½ cup chicken
Ingredients
- 8 pounds 8 ounces chicken, frozen, cooked, diced
- 3 quarts ½ cup edamame (fresh soy beans), frozen, shelled
- 6¼ cups red bell pepper, fresh, diced
- 24 fl ounces teriyaki sauce, reduced sodium, prepared
- 1 cup cilantro, fresh, chopped
- 1½ gallons 1 cup brown rice, cooked
Directions
- Lightly coat steam table pans with pan release spray. Place 3 lb 4 oz chicken into each steam table pan. For 50 servings, use 2 pans.
- Add 2 pounds 8 ounces edamame, 1 pound 8 ounces red bell pepper, and 1½ cups teriyaki sauce to each pan. Cover and bake at 375°F for 30-45 minutes. Critical Control Point: Heat to 165°F or higher for at least 15 seconds.
- Remove pans from oven and sprinkle ½ cup chopped fresh cilantro over each.
Recipe Notes
For K-8 Grade Groups: Place ½ cup rice into a serving dish using number 8 disher. Top with ½ cup of the teriyaki chicken mixture using 4 ounce spoodle..For 9-12 Grade Groups: Place ½ cup rice into a serving dish using number 8 disher. Top with ¾ cup of the teriyaki chicken mixture using 6 ounce spoodle.
*Critical Control Point: Hold for service at 135°F or higher.
Nutrition Facts
- Calories 275
- Total Fat 7.6g
- Saturated Fat 1.29g
- Cholesterol 68mg
- Sodium 337.26mg
- Carbohydrates 24.85g
- Dietary Fiber 3.78g
- Protein 31.86g