Teriyaki Chicken and Cabbage USDA Recipe for Child Care Centers

Age Group: Ages 3-5
Serving Size: 25-50
Introduce new flavors with this tasty meal.
CACFP CREDITING INFORMATION
¼ cup vegetable
1½ oz eq meat
SOURCE
Team Nutrition CACFP Easy Recipe Project
TeamNutrition.USDA.gov
3.67 from 3 votes

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Prep Time 4 hours 40 minutes
Cook Time 25 minutes
Total Time 5 hours 5 minutes

Instructions
 

  • Wash hands with soap and water for at least 20 seconds.
  • Prepare marinade: In a small bowl, combine soy sauce, vegetable oil, pepper, garlic powder, and ginger. Whisk until smooth.
  • Pour half of marinade mixture into a small bowl and refrigerate at 40 °F or lower for use in step 9 (referred to as “reserved marinade”).
  • Divide the remaining marinade between plastic steam table pan (12" x 20" x 2½") [or use 2-gallon plastic bags].
    For 25 servings, use 2 pans.
    For 50 servings, use 3 pans.
  • Place chicken in dish. Cover. Marinate in the refrigerator at 40 °F or lower for 2 hours. Flip chicken to marinate the other side. Cover. Marinate in the refrigerator for 2 more hours. Wash hands after touching uncooked chicken (see notes).
  • Preheat oven to 400 °F.
  • Evenly divide and spread shredded cabbage on the bottom of clean steam table pan (12" x 20" x 2½").
    For 25 servings, use 2 pans.
    For 50 servings, use 3 pans.
  • Remove chicken from marinade. Discard any remaining marinade. Top cabbage with chicken. Wash hands after touching uncooked chicken (see notes).
  • Pour the reserved marinade over the chicken.
  • Bake for 25 minutes. Heat to an internal temperature of 165 °F or higher for at least 15 seconds.
  • Serve 1½ chicken thighs with ¼ cup (#16 scoop) cooked cabbage. Serve immediately, or keep warm at 140 °F or higher.

Nutrition INFORMATION

Nutrition Facts
Teriyaki Chicken and Cabbage USDA Recipe for Child Care Centers
Amount Per Serving 1 ½ chicken thighs and ¼ cup cabbage
Calories 160 Calories from Fat 72
% Daily Value*
Total Fat 8g12%
Saturated Fat 2g13%
Cholesterol 54mg18%
Sodium 227mg10%
Total Carbohydrate 3g1%
Dietary Fiber 1g4%
Total Sugars 1g1%
Protein 19g38%
Calcium 28mg3%
Iron 1mg6%
*
*Marketing Guide

Notes

  • Chicken can be marinated overnight in the refrigerator at 40 °F or lower. If marinating overnight, marinade should cover the chicken thighs to prevent the need to flip them over.
  • Do not re-use marinade.
Yield / Volume
25 Servings:
Weight: 8 lb 8 oz
Yield: 37½ thighs and 1 qt 2¼ cups cabbage
50 Servings:
Weight: 17 lb
Yield: 75 thighs and 3 qt ½ cup
cabbage