Baked Teriyaki Chicken State(Iowa) Child Nutrition Agency Developed Recipe for Schools

Age Group: Ages 6-18
Serving Size: 50-100
Tender chicken with a made-from-scratch teriyaki glaze that caramelizes the chicken and gives it a deep rich flavor. Served with rice and vegetables, this is a student favorite!
NSLP/SBP CREDITING INFORMATION
1 ¾ cup provides 2 ½ oz equivalent meats/meat alternates, ⅛ cup red/orange vegetable, and 2 oz equivalent grains.
RECIPE PROJECT NAME
Fiscal Year 2021 Cohort A Team Nutrition Training Grant for School Meal Recipe Development Iowa Department of Education
*This recipe was developed and standardized by a State Child Nutrition Agency. USDA has not tested this recipe.
2.22 from 14 votes
Add to Cookbook https://staging.theicn.org/cnrb/pdfs/state-recipes-2023-05-24/Iowa-recipes/508_Iowa-DOE-Baked-Teriyaki-Chicken-Recipe.pdf
Prep Time 1 hour
Cook Time 45 minutes
Total Time 1 hour 45 minutes

Ingredients
 

50 Servings

Weight

  • - - Teriyaki Glaze:
  • 1 lb 6 oz Pineapple juice
  • 1 lb Soy sauce, low sodium
  • 14 oz Water
  • 13 ½ oz Brown sugar
  • 6.4 oz Rice wine vinegar
  • 0.3 oz Garlic, minced
  • 0.3 oz Ginger, minced
  • 1 ½ oz Cornstarch
  • - - -
  • 8 lb Chicken breast,boneless, skinless
  • 7 lb Whole grain rice, parboiled, dry
  • - - Water
  • 2 lb 7.2 oz *Carrots, medium diced
  • 1 lb 6 ½ oz *Red peppers, medium diced
  • 2 oz Vegetable oil

Measure

  • - - Teriyaki Glaze:
  • 2 ½ cups Pineapple juice
  • 2 cups Soy sauce, low sodium
  • 1 ¾ cups Water
  • 1 ¾ cups Brown sugar
  • ¾ cup Rice wine vinegar
  • 1 Tbsp Garlic, minced
  • 1 Tbsp Ginger, minced
  • ¼ cup 1 Tbsp Cornstarch
  • - - -
  • - - Chicken breast,boneless, skinless
  • 3 qt 3 cups Whole grain rice, parboiled, dry
  • 1 gal 3 qt 2 cups Water
  • 2 qt *Carrots, medium diced
  • 1 qt 1 cup *Red peppers, medium diced
  • ¼ cup Vegetable oil

100 Servings

Weight

  • - - Teriyaki Glaze:
  • 2 lb 12 oz Pineapple juice
  • 2 lb Soy sauce, low sodium
  • 1 lb 14 oz Water
  • 1 lb 11 oz Brown sugar
  • 12.8 oz Rice wine vinegar
  • 0.6 oz Garlic, minced
  • 0.6 oz Ginger, minced
  • 3 oz Cornstarch
  • - - -
  • 16 lb Chicken breast,boneless, skinless
  • 14 lb Whole grain rice, parboiled, dry
  • - - Water
  • 4 lb 15 oz *Carrots, medium diced
  • 2 lb 13 oz *Red peppers, medium diced
  • 4 oz Vegetable oil

Measure

  • - - Teriyaki Glaze:
  • 1 qt 1 cup Pineapple juice
  • 1 qt Soy sauce, low sodium
  • 3 ½ cups Water
  • 3 ½ cups Brown sugar
  • 1 ½ cups Rice wine vinegar
  • 2 Tbsp Garlic, minced
  • 2 Tbsp Ginger, minced
  • ¾ cup Cornstarch
  • - - -
  • - - Chicken breast,boneless, skinless
  • 1 gal 3 qt Whole grain rice,parboiled, dry
  • 3 gal 2 qt Water
  • 1 gal *Carrots, medium diced
  • 2 qt 2 cups *Red peppers, medium diced
  • ½ cup Vegetable oil

Quantity
 

50 Servings

Weight

  • - - Teriyaki Glaze:
  • 1 lb 6 oz Pineapple juice
  • 1 lb Soy sauce, low sodium
  • 14 oz Water
  • 13 ½ oz Brown sugar
  • 6.4 oz Rice wine vinegar
  • 0.3 oz Garlic, minced
  • 0.3 oz Ginger, minced
  • 1 ½ oz Cornstarch
  • - - -
  • 8 lb Chicken breast,boneless, skinless
  • 7 lb Whole grain rice, parboiled, dry
  • - - Water
  • 2 lb 7.2 oz *Carrots, medium diced
  • 1 lb 6 ½ oz *Red peppers, medium diced
  • 2 oz Vegetable oil

Measure

  • - - Teriyaki Glaze:
  • 2 ½ cups Pineapple juice
  • 2 cups Soy sauce, low sodium
  • 1 ¾ cups Water
  • 1 ¾ cups Brown sugar
  • ¾ cup Rice wine vinegar
  • 1 Tbsp Garlic, minced
  • 1 Tbsp Ginger, minced
  • ¼ cup 1 Tbsp Cornstarch
  • - - -
  • - - Chicken breast,boneless, skinless
  • 3 qt 3 cups Whole grain rice, parboiled, dry
  • 1 gal 3 qt 2 cups Water
  • 2 qt *Carrots, medium diced
  • 1 qt 1 cup *Red peppers, medium diced
  • ¼ cup Vegetable oil

100 Servings

Weight

  • - - Teriyaki Glaze:
  • 2 lb 12 oz Pineapple juice
  • 2 lb Soy sauce, low sodium
  • 1 lb 14 oz Water
  • 1 lb 11 oz Brown sugar
  • 12.8 oz Rice wine vinegar
  • 0.6 oz Garlic, minced
  • 0.6 oz Ginger, minced
  • 3 oz Cornstarch
  • - - -
  • 16 lb Chicken breast,boneless, skinless
  • 14 lb Whole grain rice, parboiled, dry
  • - - Water
  • 4 lb 15 oz *Carrots, medium diced
  • 2 lb 13 oz *Red peppers, medium diced
  • 4 oz Vegetable oil

Measure

  • - - Teriyaki Glaze:
  • 1 qt 1 cup Pineapple juice
  • 1 qt Soy sauce, low sodium
  • 3 ½ cups Water
  • 3 ½ cups Brown sugar
  • 1 ½ cups Rice wine vinegar
  • 2 Tbsp Garlic, minced
  • 2 Tbsp Ginger, minced
  • ¾ cup Cornstarch
  • - - -
  • - - Chicken breast,boneless, skinless
  • 1 gal 3 qt Whole grain rice,parboiled, dry
  • 3 gal 2 qt Water
  • 1 gal *Carrots, medium diced
  • 2 qt 2 cups *Red peppers, medium diced
  • ½ cup Vegetable oil

Ingredients
 

50 Servings

Weight

  • - - Teriyaki Glaze:
  • 1 lb 6 oz Pineapple juice
  • 1 lb Soy sauce, low sodium
  • 14 oz Water
  • 13 ½ oz Brown sugar
  • 6.4 oz Rice wine vinegar
  • 0.3 oz Garlic, minced
  • 0.3 oz Ginger, minced
  • 1 ½ oz Cornstarch
  • - - -
  • 8 lb Chicken breast,boneless, skinless
  • 7 lb Whole grain rice, parboiled, dry
  • - - Water
  • 2 lb 7.2 oz *Carrots, medium diced
  • 1 lb 6 ½ oz *Red peppers, medium diced
  • 2 oz Vegetable oil

Measure

  • - - Teriyaki Glaze:
  • 2 ½ cups Pineapple juice
  • 2 cups Soy sauce, low sodium
  • 1 ¾ cups Water
  • 1 ¾ cups Brown sugar
  • ¾ cup Rice wine vinegar
  • 1 Tbsp Garlic, minced
  • 1 Tbsp Ginger, minced
  • ¼ cup 1 Tbsp Cornstarch
  • - - -
  • - - Chicken breast,boneless, skinless
  • 3 qt 3 cups Whole grain rice, parboiled, dry
  • 1 gal 3 qt 2 cups Water
  • 2 qt *Carrots, medium diced
  • 1 qt 1 cup *Red peppers, medium diced
  • ¼ cup Vegetable oil

100 Servings

Weight

  • - - Teriyaki Glaze:
  • 2 lb 12 oz Pineapple juice
  • 2 lb Soy sauce, low sodium
  • 1 lb 14 oz Water
  • 1 lb 11 oz Brown sugar
  • 12.8 oz Rice wine vinegar
  • 0.6 oz Garlic, minced
  • 0.6 oz Ginger, minced
  • 3 oz Cornstarch
  • - - -
  • 16 lb Chicken breast,boneless, skinless
  • 14 lb Whole grain rice, parboiled, dry
  • - - Water
  • 4 lb 15 oz *Carrots, medium diced
  • 2 lb 13 oz *Red peppers, medium diced
  • 4 oz Vegetable oil

Measure

  • - - Teriyaki Glaze:
  • 1 qt 1 cup Pineapple juice
  • 1 qt Soy sauce, low sodium
  • 3 ½ cups Water
  • 3 ½ cups Brown sugar
  • 1 ½ cups Rice wine vinegar
  • 2 Tbsp Garlic, minced
  • 2 Tbsp Ginger, minced
  • ¾ cup Cornstarch
  • - - -
  • - - Chicken breast,boneless, skinless
  • 1 gal 3 qt Whole grain rice,parboiled, dry
  • 3 gal 2 qt Water
  • 1 gal *Carrots, medium diced
  • 2 qt 2 cups *Red peppers, medium diced
  • ½ cup Vegetable oil

Quantity
 

50 Servings

Weight

  • - - Teriyaki Glaze:
  • 1 lb 6 oz Pineapple juice
  • 1 lb Soy sauce, low sodium
  • 14 oz Water
  • 13 ½ oz Brown sugar
  • 6.4 oz Rice wine vinegar
  • 0.3 oz Garlic, minced
  • 0.3 oz Ginger, minced
  • 1 ½ oz Cornstarch
  • - - -
  • 8 lb Chicken breast,boneless, skinless
  • 7 lb Whole grain rice, parboiled, dry
  • - - Water
  • 2 lb 7.2 oz *Carrots, medium diced
  • 1 lb 6 ½ oz *Red peppers, medium diced
  • 2 oz Vegetable oil

Measure

  • - - Teriyaki Glaze:
  • 2 ½ cups Pineapple juice
  • 2 cups Soy sauce, low sodium
  • 1 ¾ cups Water
  • 1 ¾ cups Brown sugar
  • ¾ cup Rice wine vinegar
  • 1 Tbsp Garlic, minced
  • 1 Tbsp Ginger, minced
  • ¼ cup 1 Tbsp Cornstarch
  • - - -
  • - - Chicken breast,boneless, skinless
  • 3 qt 3 cups Whole grain rice, parboiled, dry
  • 1 gal 3 qt 2 cups Water
  • 2 qt *Carrots, medium diced
  • 1 qt 1 cup *Red peppers, medium diced
  • ¼ cup Vegetable oil

100 Servings

Weight

  • - - Teriyaki Glaze:
  • 2 lb 12 oz Pineapple juice
  • 2 lb Soy sauce, low sodium
  • 1 lb 14 oz Water
  • 1 lb 11 oz Brown sugar
  • 12.8 oz Rice wine vinegar
  • 0.6 oz Garlic, minced
  • 0.6 oz Ginger, minced
  • 3 oz Cornstarch
  • - - -
  • 16 lb Chicken breast,boneless, skinless
  • 14 lb Whole grain rice, parboiled, dry
  • - - Water
  • 4 lb 15 oz *Carrots, medium diced
  • 2 lb 13 oz *Red peppers, medium diced
  • 4 oz Vegetable oil

Measure

  • - - Teriyaki Glaze:
  • 1 qt 1 cup Pineapple juice
  • 1 qt Soy sauce, low sodium
  • 3 ½ cups Water
  • 3 ½ cups Brown sugar
  • 1 ½ cups Rice wine vinegar
  • 2 Tbsp Garlic, minced
  • 2 Tbsp Ginger, minced
  • ¾ cup Cornstarch
  • - - -
  • - - Chicken breast,boneless, skinless
  • 1 gal 3 qt Whole grain rice,parboiled, dry
  • 3 gal 2 qt Water
  • 1 gal *Carrots, medium diced
  • 2 qt 2 cups *Red peppers, medium diced
  • ½ cup Vegetable oil
*See Marketing Guide

Ingredients
 

50 Servings

Weight

  • - - Teriyaki Glaze:
  • 1 lb 6 oz Pineapple juice
  • 1 lb Soy sauce, low sodium
  • 14 oz Water
  • 13 ½ oz Brown sugar
  • 6.4 oz Rice wine vinegar
  • 0.3 oz Garlic, minced
  • 0.3 oz Ginger, minced
  • 1 ½ oz Cornstarch
  • - - -
  • 8 lb Chicken breast,boneless, skinless
  • 7 lb Whole grain rice, parboiled, dry
  • - - Water
  • 2 lb 7.2 oz *Carrots, medium diced
  • 1 lb 6 ½ oz *Red peppers, medium diced
  • 2 oz Vegetable oil

Measure

  • - - Teriyaki Glaze:
  • 2 ½ cups Pineapple juice
  • 2 cups Soy sauce, low sodium
  • 1 ¾ cups Water
  • 1 ¾ cups Brown sugar
  • ¾ cup Rice wine vinegar
  • 1 Tbsp Garlic, minced
  • 1 Tbsp Ginger, minced
  • ¼ cup 1 Tbsp Cornstarch
  • - - -
  • - - Chicken breast,boneless, skinless
  • 3 qt 3 cups Whole grain rice, parboiled, dry
  • 1 gal 3 qt 2 cups Water
  • 2 qt *Carrots, medium diced
  • 1 qt 1 cup *Red peppers, medium diced
  • ¼ cup Vegetable oil

100 Servings

Weight

  • - - Teriyaki Glaze:
  • 2 lb 12 oz Pineapple juice
  • 2 lb Soy sauce, low sodium
  • 1 lb 14 oz Water
  • 1 lb 11 oz Brown sugar
  • 12.8 oz Rice wine vinegar
  • 0.6 oz Garlic, minced
  • 0.6 oz Ginger, minced
  • 3 oz Cornstarch
  • - - -
  • 16 lb Chicken breast,boneless, skinless
  • 14 lb Whole grain rice, parboiled, dry
  • - - Water
  • 4 lb 15 oz *Carrots, medium diced
  • 2 lb 13 oz *Red peppers, medium diced
  • 4 oz Vegetable oil

Measure

  • - - Teriyaki Glaze:
  • 1 qt 1 cup Pineapple juice
  • 1 qt Soy sauce, low sodium
  • 3 ½ cups Water
  • 3 ½ cups Brown sugar
  • 1 ½ cups Rice wine vinegar
  • 2 Tbsp Garlic, minced
  • 2 Tbsp Ginger, minced
  • ¾ cup Cornstarch
  • - - -
  • - - Chicken breast,boneless, skinless
  • 1 gal 3 qt Whole grain rice,parboiled, dry
  • 3 gal 2 qt Water
  • 1 gal *Carrots, medium diced
  • 2 qt 2 cups *Red peppers, medium diced
  • ½ cup Vegetable oil

Quantity
 

50 Servings

Weight

  • - - Teriyaki Glaze:
  • 1 lb 6 oz Pineapple juice
  • 1 lb Soy sauce, low sodium
  • 14 oz Water
  • 13 ½ oz Brown sugar
  • 6.4 oz Rice wine vinegar
  • 0.3 oz Garlic, minced
  • 0.3 oz Ginger, minced
  • 1 ½ oz Cornstarch
  • - - -
  • 8 lb Chicken breast,boneless, skinless
  • 7 lb Whole grain rice, parboiled, dry
  • - - Water
  • 2 lb 7.2 oz *Carrots, medium diced
  • 1 lb 6 ½ oz *Red peppers, medium diced
  • 2 oz Vegetable oil

Measure

  • - - Teriyaki Glaze:
  • 2 ½ cups Pineapple juice
  • 2 cups Soy sauce, low sodium
  • 1 ¾ cups Water
  • 1 ¾ cups Brown sugar
  • ¾ cup Rice wine vinegar
  • 1 Tbsp Garlic, minced
  • 1 Tbsp Ginger, minced
  • ¼ cup 1 Tbsp Cornstarch
  • - - -
  • - - Chicken breast,boneless, skinless
  • 3 qt 3 cups Whole grain rice, parboiled, dry
  • 1 gal 3 qt 2 cups Water
  • 2 qt *Carrots, medium diced
  • 1 qt 1 cup *Red peppers, medium diced
  • ¼ cup Vegetable oil

100 Servings

Weight

  • - - Teriyaki Glaze:
  • 2 lb 12 oz Pineapple juice
  • 2 lb Soy sauce, low sodium
  • 1 lb 14 oz Water
  • 1 lb 11 oz Brown sugar
  • 12.8 oz Rice wine vinegar
  • 0.6 oz Garlic, minced
  • 0.6 oz Ginger, minced
  • 3 oz Cornstarch
  • - - -
  • 16 lb Chicken breast,boneless, skinless
  • 14 lb Whole grain rice, parboiled, dry
  • - - Water
  • 4 lb 15 oz *Carrots, medium diced
  • 2 lb 13 oz *Red peppers, medium diced
  • 4 oz Vegetable oil

Measure

  • - - Teriyaki Glaze:
  • 1 qt 1 cup Pineapple juice
  • 1 qt Soy sauce, low sodium
  • 3 ½ cups Water
  • 3 ½ cups Brown sugar
  • 1 ½ cups Rice wine vinegar
  • 2 Tbsp Garlic, minced
  • 2 Tbsp Ginger, minced
  • ¾ cup Cornstarch
  • - - -
  • - - Chicken breast,boneless, skinless
  • 1 gal 3 qt Whole grain rice,parboiled, dry
  • 3 gal 2 qt Water
  • 1 gal *Carrots, medium diced
  • 2 qt 2 cups *Red peppers, medium diced
  • ½ cup Vegetable oil
*See Marketing Guide

Ingredients
 

50 Servings

Weight

  • - - Teriyaki Glaze:
  • 1 lb 6 oz Pineapple juice
  • 1 lb Soy sauce, low sodium
  • 14 oz Water
  • 13 ½ oz Brown sugar
  • 6.4 oz Rice wine vinegar
  • 0.3 oz Garlic, minced
  • 0.3 oz Ginger, minced
  • 1 ½ oz Cornstarch
  • - - -
  • 8 lb Chicken breast,boneless, skinless
  • 7 lb Whole grain rice, parboiled, dry
  • - - Water
  • 2 lb 7.2 oz *Carrots, medium diced
  • 1 lb 6 ½ oz *Red peppers, medium diced
  • 2 oz Vegetable oil

Measure

  • - - Teriyaki Glaze:
  • 2 ½ cups Pineapple juice
  • 2 cups Soy sauce, low sodium
  • 1 ¾ cups Water
  • 1 ¾ cups Brown sugar
  • ¾ cup Rice wine vinegar
  • 1 Tbsp Garlic, minced
  • 1 Tbsp Ginger, minced
  • ¼ cup 1 Tbsp Cornstarch
  • - - -
  • - - Chicken breast,boneless, skinless
  • 3 qt 3 cups Whole grain rice, parboiled, dry
  • 1 gal 3 qt 2 cups Water
  • 2 qt *Carrots, medium diced
  • 1 qt 1 cup *Red peppers, medium diced
  • ¼ cup Vegetable oil

100 Servings

Weight

  • - - Teriyaki Glaze:
  • 2 lb 12 oz Pineapple juice
  • 2 lb Soy sauce, low sodium
  • 1 lb 14 oz Water
  • 1 lb 11 oz Brown sugar
  • 12.8 oz Rice wine vinegar
  • 0.6 oz Garlic, minced
  • 0.6 oz Ginger, minced
  • 3 oz Cornstarch
  • - - -
  • 16 lb Chicken breast,boneless, skinless
  • 14 lb Whole grain rice, parboiled, dry
  • - - Water
  • 4 lb 15 oz *Carrots, medium diced
  • 2 lb 13 oz *Red peppers, medium diced
  • 4 oz Vegetable oil

Measure

  • - - Teriyaki Glaze:
  • 1 qt 1 cup Pineapple juice
  • 1 qt Soy sauce, low sodium
  • 3 ½ cups Water
  • 3 ½ cups Brown sugar
  • 1 ½ cups Rice wine vinegar
  • 2 Tbsp Garlic, minced
  • 2 Tbsp Ginger, minced
  • ¾ cup Cornstarch
  • - - -
  • - - Chicken breast,boneless, skinless
  • 1 gal 3 qt Whole grain rice,parboiled, dry
  • 3 gal 2 qt Water
  • 1 gal *Carrots, medium diced
  • 2 qt 2 cups *Red peppers, medium diced
  • ½ cup Vegetable oil

Quantity
 

50 Servings

Weight

  • - - Teriyaki Glaze:
  • 1 lb 6 oz Pineapple juice
  • 1 lb Soy sauce, low sodium
  • 14 oz Water
  • 13 ½ oz Brown sugar
  • 6.4 oz Rice wine vinegar
  • 0.3 oz Garlic, minced
  • 0.3 oz Ginger, minced
  • 1 ½ oz Cornstarch
  • - - -
  • 8 lb Chicken breast,boneless, skinless
  • 7 lb Whole grain rice, parboiled, dry
  • - - Water
  • 2 lb 7.2 oz *Carrots, medium diced
  • 1 lb 6 ½ oz *Red peppers, medium diced
  • 2 oz Vegetable oil

Measure

  • - - Teriyaki Glaze:
  • 2 ½ cups Pineapple juice
  • 2 cups Soy sauce, low sodium
  • 1 ¾ cups Water
  • 1 ¾ cups Brown sugar
  • ¾ cup Rice wine vinegar
  • 1 Tbsp Garlic, minced
  • 1 Tbsp Ginger, minced
  • ¼ cup 1 Tbsp Cornstarch
  • - - -
  • - - Chicken breast,boneless, skinless
  • 3 qt 3 cups Whole grain rice, parboiled, dry
  • 1 gal 3 qt 2 cups Water
  • 2 qt *Carrots, medium diced
  • 1 qt 1 cup *Red peppers, medium diced
  • ¼ cup Vegetable oil

100 Servings

Weight

  • - - Teriyaki Glaze:
  • 2 lb 12 oz Pineapple juice
  • 2 lb Soy sauce, low sodium
  • 1 lb 14 oz Water
  • 1 lb 11 oz Brown sugar
  • 12.8 oz Rice wine vinegar
  • 0.6 oz Garlic, minced
  • 0.6 oz Ginger, minced
  • 3 oz Cornstarch
  • - - -
  • 16 lb Chicken breast,boneless, skinless
  • 14 lb Whole grain rice, parboiled, dry
  • - - Water
  • 4 lb 15 oz *Carrots, medium diced
  • 2 lb 13 oz *Red peppers, medium diced
  • 4 oz Vegetable oil

Measure

  • - - Teriyaki Glaze:
  • 1 qt 1 cup Pineapple juice
  • 1 qt Soy sauce, low sodium
  • 3 ½ cups Water
  • 3 ½ cups Brown sugar
  • 1 ½ cups Rice wine vinegar
  • 2 Tbsp Garlic, minced
  • 2 Tbsp Ginger, minced
  • ¾ cup Cornstarch
  • - - -
  • - - Chicken breast,boneless, skinless
  • 1 gal 3 qt Whole grain rice,parboiled, dry
  • 3 gal 2 qt Water
  • 1 gal *Carrots, medium diced
  • 2 qt 2 cups *Red peppers, medium diced
  • ½ cup Vegetable oil
*See Marketing Guide

Ingredients
 

50 Servings

Weight

  • - - Teriyaki Glaze:
  • 1 lb 6 oz Pineapple juice
  • 1 lb Soy sauce, low sodium
  • 14 oz Water
  • 13 ½ oz Brown sugar
  • 6.4 oz Rice wine vinegar
  • 0.3 oz Garlic, minced
  • 0.3 oz Ginger, minced
  • 1 ½ oz Cornstarch
  • - - -
  • 8 lb Chicken breast,boneless, skinless
  • 7 lb Whole grain rice, parboiled, dry
  • - - Water
  • 2 lb 7.2 oz *Carrots, medium diced
  • 1 lb 6 ½ oz *Red peppers, medium diced
  • 2 oz Vegetable oil

Measure

  • - - Teriyaki Glaze:
  • 2 ½ cups Pineapple juice
  • 2 cups Soy sauce, low sodium
  • 1 ¾ cups Water
  • 1 ¾ cups Brown sugar
  • ¾ cup Rice wine vinegar
  • 1 Tbsp Garlic, minced
  • 1 Tbsp Ginger, minced
  • ¼ cup 1 Tbsp Cornstarch
  • - - -
  • - - Chicken breast,boneless, skinless
  • 3 qt 3 cups Whole grain rice, parboiled, dry
  • 1 gal 3 qt 2 cups Water
  • 2 qt *Carrots, medium diced
  • 1 qt 1 cup *Red peppers, medium diced
  • ¼ cup Vegetable oil

100 Servings

Weight

  • - - Teriyaki Glaze:
  • 2 lb 12 oz Pineapple juice
  • 2 lb Soy sauce, low sodium
  • 1 lb 14 oz Water
  • 1 lb 11 oz Brown sugar
  • 12.8 oz Rice wine vinegar
  • 0.6 oz Garlic, minced
  • 0.6 oz Ginger, minced
  • 3 oz Cornstarch
  • - - -
  • 16 lb Chicken breast,boneless, skinless
  • 14 lb Whole grain rice, parboiled, dry
  • - - Water
  • 4 lb 15 oz *Carrots, medium diced
  • 2 lb 13 oz *Red peppers, medium diced
  • 4 oz Vegetable oil

Measure

  • - - Teriyaki Glaze:
  • 1 qt 1 cup Pineapple juice
  • 1 qt Soy sauce, low sodium
  • 3 ½ cups Water
  • 3 ½ cups Brown sugar
  • 1 ½ cups Rice wine vinegar
  • 2 Tbsp Garlic, minced
  • 2 Tbsp Ginger, minced
  • ¾ cup Cornstarch
  • - - -
  • - - Chicken breast,boneless, skinless
  • 1 gal 3 qt Whole grain rice,parboiled, dry
  • 3 gal 2 qt Water
  • 1 gal *Carrots, medium diced
  • 2 qt 2 cups *Red peppers, medium diced
  • ½ cup Vegetable oil

Quantity
 

50 Servings

Weight

  • - - Teriyaki Glaze:
  • 1 lb 6 oz Pineapple juice
  • 1 lb Soy sauce, low sodium
  • 14 oz Water
  • 13 ½ oz Brown sugar
  • 6.4 oz Rice wine vinegar
  • 0.3 oz Garlic, minced
  • 0.3 oz Ginger, minced
  • 1 ½ oz Cornstarch
  • - - -
  • 8 lb Chicken breast,boneless, skinless
  • 7 lb Whole grain rice, parboiled, dry
  • - - Water
  • 2 lb 7.2 oz *Carrots, medium diced
  • 1 lb 6 ½ oz *Red peppers, medium diced
  • 2 oz Vegetable oil

Measure

  • - - Teriyaki Glaze:
  • 2 ½ cups Pineapple juice
  • 2 cups Soy sauce, low sodium
  • 1 ¾ cups Water
  • 1 ¾ cups Brown sugar
  • ¾ cup Rice wine vinegar
  • 1 Tbsp Garlic, minced
  • 1 Tbsp Ginger, minced
  • ¼ cup 1 Tbsp Cornstarch
  • - - -
  • - - Chicken breast,boneless, skinless
  • 3 qt 3 cups Whole grain rice, parboiled, dry
  • 1 gal 3 qt 2 cups Water
  • 2 qt *Carrots, medium diced
  • 1 qt 1 cup *Red peppers, medium diced
  • ¼ cup Vegetable oil

100 Servings

Weight

  • - - Teriyaki Glaze:
  • 2 lb 12 oz Pineapple juice
  • 2 lb Soy sauce, low sodium
  • 1 lb 14 oz Water
  • 1 lb 11 oz Brown sugar
  • 12.8 oz Rice wine vinegar
  • 0.6 oz Garlic, minced
  • 0.6 oz Ginger, minced
  • 3 oz Cornstarch
  • - - -
  • 16 lb Chicken breast,boneless, skinless
  • 14 lb Whole grain rice, parboiled, dry
  • - - Water
  • 4 lb 15 oz *Carrots, medium diced
  • 2 lb 13 oz *Red peppers, medium diced
  • 4 oz Vegetable oil

Measure

  • - - Teriyaki Glaze:
  • 1 qt 1 cup Pineapple juice
  • 1 qt Soy sauce, low sodium
  • 3 ½ cups Water
  • 3 ½ cups Brown sugar
  • 1 ½ cups Rice wine vinegar
  • 2 Tbsp Garlic, minced
  • 2 Tbsp Ginger, minced
  • ¾ cup Cornstarch
  • - - -
  • - - Chicken breast,boneless, skinless
  • 1 gal 3 qt Whole grain rice,parboiled, dry
  • 3 gal 2 qt Water
  • 1 gal *Carrots, medium diced
  • 2 qt 2 cups *Red peppers, medium diced
  • ½ cup Vegetable oil
*See Marketing Guide

Instructions
 

  • Combine all teriyaki glaze ingredients together in a saucepan (from pineapple juice to cornstarch). Whisk until smooth.
  • Place over medium heat and bring to a boil, stirring regularly.
  • Boil for 5-7 minutes.
  • Remove from heat and set aside.
  • Dice raw chicken into 1-inch cubes.
  • Put chicken in a large mixing bowl. Pour 3 cups of the teriyaki glaze over the chicken and toss until evenly coated.
  • Place chicken on a sprayed sheet pan in a single layer.
  • Bake at 350 ºF for 20-30 minutes.
    Critical Control Point: Bake chicken until the internal temperature reaches 165 ºF or higher for 15 seconds.
  • Add remaining teriyaki glaze and hold at 135 ºF or higher until service.
  • In a saucepan, combine the water and rice. Bring to a boil.
  • Reduce the heat to low, cover and simmer for 35-45 minutes or until most of the water is absorbed.
  • Remove from the heat and hold at 135 ºF or higher until service.
  • Toss the carrots and peppers with oil.
  • Spread onto a sheet pan.
  • Bake at 350 ºF for 20 minutes.
    Critical Control Point: Hold for hot service at 135 ºF or higher.
  • Serve ½ cup of teriyaki chicken (No. 8 scoop) on a 1 cup serving of rice and top with ¼ cup (No. 16 scoop) of carrots and peppers.

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Nutrition INFORMATION

Baked Teriyaki Chicken State(Iowa) Child Nutrition Agency Developed Recipe for Schools
Amount Per Serving
 
0 1 ¾ cup [1/2 cup teriyaki chicken (No. 8 scoop), 1 cup of rice, ¼ cup carrots and peppers (No. 16 scoop)]
Calories
311
Total Fat
 
4
g
6
%
Saturated Fat
 
1
g
6
%
Cholesterol
 
22
mg
7
%
Sodium
 
442
mg
19
%
Total Carbohydrate
 
53
g
18
%
Dietary Fiber
 
3
g
13
%
Total Sugars
 
8
g
9
%
Protein
 
14
g
28
%
Calcium
 
28
mg
3
%
Iron
 
2
mg
11
%
N/A=data not available
*Marketing Guide
50 Servings:
Carrots: 3 lb
Red peppers: 1.8 lb
100 Servings:
Carrots: 5.9 lb
Red peppers: 3.5 lb

Notes

*See Marketing Guide for purchasing information on foods that will change during preparation or when a variation of the ingredients is available.
Cooking Process #2: Same Day Service
Yield / Volume
50 Servings:
About 1 qt vegetables or 1 lb 13.8 oz
About 2.8 qt chicken or 5 lb 14 oz
100 Servings:
About 2.1 qt vegetables or 3 lb 11.6 oz
About 1.4 gal chicken or 11 lb 12 oz