Teriyaki Chicken and Cabbage USDA Recipe for Family Child Care Centers

Introduce new flavors with this tasty meal.
CACFP CREDITING INFORMATION
1⁄2 cup vegetable
2 oz eq meat
SOURCE
Team Nutrition CACFP Easy Recipe Project
5 from 1 vote
Add to Cookbook https://theicn.org/cnrb/pdfs/CACFP_Lunch-Supper-Recipes(English)21-30/CACFP-Lunch-Supper-Teriyaki-Chicken-and-Cabbage-ages6-18.pdf

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Prep Time 4 hrs 20 mins
Cook Time 25 mins
Total Time 4 hrs 45 mins

Ingredients
 

  • 3 Tbsp Soy sauce, reduced-sodium
  • 2 tsp Vegetable oil
  • ¼ tsp Black pepper, ground
  • ¼ tsp Garlic powder
  • ¼ tsp Ginger ground
  • 2 lb 1¾ oz Chicken, thighs, boneless, skinless (about 12 chicken thighs)
  • 6⅔ cups Cabbage, fresh, shredded, ¼” thick

Quantity
 

  • 3 Tbsp Soy sauce, reduced-sodium
  • 2 tsp Vegetable oil
  • ¼ tsp Black pepper, ground
  • ¼ tsp Garlic powder
  • ¼ tsp Ginger ground
  • 2 lb 1¾ oz Chicken, thighs, boneless, skinless (about 12 chicken thighs)
  • 6⅔ cups Cabbage, fresh, shredded, ¼” thick

Ingredients
 

  • 3 Tbsp Soy sauce, reduced-sodium
  • 2 tsp Vegetable oil
  • ¼ tsp Black pepper, ground
  • ¼ tsp Garlic powder
  • ¼ tsp Ginger ground
  • 2 lb 1¾ oz Chicken, thighs, boneless, skinless (about 12 chicken thighs)
  • 6⅔ cups Cabbage, fresh, shredded, ¼” thick

Quantity
 

  • 3 Tbsp Soy sauce, reduced-sodium
  • 2 tsp Vegetable oil
  • ¼ tsp Black pepper, ground
  • ¼ tsp Garlic powder
  • ¼ tsp Ginger ground
  • 2 lb 1¾ oz Chicken, thighs, boneless, skinless (about 12 chicken thighs)
  • 6⅔ cups Cabbage, fresh, shredded, ¼” thick
*See Marketing Guide

Ingredients
 

  • 3 Tbsp Soy sauce, reduced-sodium
  • 2 tsp Vegetable oil
  • ¼ tsp Black pepper, ground
  • ¼ tsp Garlic powder
  • ¼ tsp Ginger ground
  • 2 lb 1¾ oz Chicken, thighs, boneless, skinless (about 12 chicken thighs)
  • 6⅔ cups Cabbage, fresh, shredded, ¼” thick

Quantity
 

  • 3 Tbsp Soy sauce, reduced-sodium
  • 2 tsp Vegetable oil
  • ¼ tsp Black pepper, ground
  • ¼ tsp Garlic powder
  • ¼ tsp Ginger ground
  • 2 lb 1¾ oz Chicken, thighs, boneless, skinless (about 12 chicken thighs)
  • 6⅔ cups Cabbage, fresh, shredded, ¼” thick
*See Marketing Guide

Ingredients
 

  • 3 Tbsp Soy sauce, reduced-sodium
  • 2 tsp Vegetable oil
  • ¼ tsp Black pepper, ground
  • ¼ tsp Garlic powder
  • ¼ tsp Ginger ground
  • 2 lb 1¾ oz Chicken, thighs, boneless, skinless (about 12 chicken thighs)
  • 6⅔ cups Cabbage, fresh, shredded, ¼” thick

Quantity
 

  • 3 Tbsp Soy sauce, reduced-sodium
  • 2 tsp Vegetable oil
  • ¼ tsp Black pepper, ground
  • ¼ tsp Garlic powder
  • ¼ tsp Ginger ground
  • 2 lb 1¾ oz Chicken, thighs, boneless, skinless (about 12 chicken thighs)
  • 6⅔ cups Cabbage, fresh, shredded, ¼” thick
*See Marketing Guide

Ingredients
 

  • 3 Tbsp Soy sauce, reduced-sodium
  • 2 tsp Vegetable oil
  • ¼ tsp Black pepper, ground
  • ¼ tsp Garlic powder
  • ¼ tsp Ginger ground
  • 2 lb 1¾ oz Chicken, thighs, boneless, skinless (about 12 chicken thighs)
  • 6⅔ cups Cabbage, fresh, shredded, ¼” thick

Quantity
 

  • 3 Tbsp Soy sauce, reduced-sodium
  • 2 tsp Vegetable oil
  • ¼ tsp Black pepper, ground
  • ¼ tsp Garlic powder
  • ¼ tsp Ginger ground
  • 2 lb 1¾ oz Chicken, thighs, boneless, skinless (about 12 chicken thighs)
  • 6⅔ cups Cabbage, fresh, shredded, ¼” thick
*See Marketing Guide

Instructions
 

  • Wash hands with soap and water for at least 20 seconds.
  • Prepare marinade: In a medium bowl, combine soy sauce, vegetable oil, pepper, garlic powder, and ginger. Whisk until smooth.
  • Pour half of marinade mixture into the bottom of two 9” x 13” glass or ceramic baking dishes. Refrigerate the other half of the marinade mixture at 40 °F or lower for use in step 9 (referred to as “reserved marinade”).
  • Place chicken in baking dishes. Cover. Marinate in the refrigerator at 40 °F or lower for 2 hours. Flip chicken to marinate other side. Cover. Marinate in the refrigerator for 2 more hours. Wash hands after touching uncooked chicken (see chef tips).
  • Preheat oven to 400 °F.
  • Divide cabbage in half and spread shredded cabbage on the bottom of two clean 9” x 13” baking dishes.
  • Remove chicken from marinade. Discard any remaining marinade (see chef tips).
  • Place chicken on top of cabbage (6 pieces per baking dish). Wash hands after touching uncooked chicken.
  • Pour the reserved marinade over the chicken.
  • Bake for 25 minutes. Heat chicken to an internal temperature of 165 °F or higher for at least 15 seconds.
  • Serve 2 chicken thighs and ½ cup of cooked cabbage. Serve immediately, or keep warm at 140 °F or higher.

Nutrition INFORMATION

Nutrition Facts
Teriyaki Chicken and Cabbage USDA Recipe for Family Child Care Centers
Amount Per Serving 2 chicken thighs and ½ cup cabbage
Calories 220 Calories from Fat 90
% Daily Value*
Total Fat 10g15%
Saturated Fat 3g19%
Cholesterol 86mg29%
Sodium 332mg14%
Total Carbohydrates 6g2%
Dietary Fiber 2g8%
Total Sugars 2g2%
Protein 25g50%
Calcium 50mg5%
Iron 1mg6%
*
*Marketing Guide
The CHEF TIPS:

  • 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