Teriyaki Chicken and Cabbage USDA Recipe for Family Child Care Centers

Age Group: Ages 3-5
Serving Size: 6
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
1.34 from 3 votes
Add to Cookbook https://theicn.org/cnrb/pdfs/CACFP_Lunch_Supper_Recipes(English)1-20/CACFP-Lunch-Supper-Teriyaki-Chicken-and-Cabbage-ages3-5.pdf

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Prep Time 4 hours 20 minutes
Cook Time 25 minutes
Total Time 4 hours 45 minutes

Ingredients
 

  • 2 Tbsp Soy sauce, reduced-sodium
  • 1½ tsp Vegetable oil
  • ⅛ tsp Black pepper, ground
  • ⅛ tsp Garlic powder
  • ⅛ tsp Ginger, ground
  • 1 lb 9¼ oz Chicken, thighs, boneless, skinless (about 9 thighs)
  • 3⅓ cups Cabbage, fresh, shredded, ¼" thick

Quantity
 

  • 2 Tbsp Soy sauce, reduced-sodium
  • 1½ tsp Vegetable oil
  • ⅛ tsp Black pepper, ground
  • ⅛ tsp Garlic powder
  • ⅛ tsp Ginger, ground
  • 1 lb 9¼ oz Chicken, thighs, boneless, skinless (about 9 thighs)
  • 3⅓ cups Cabbage, fresh, shredded, ¼" thick

Ingredients
 

  • 2 Tbsp Soy sauce, reduced-sodium
  • 1½ tsp Vegetable oil
  • ⅛ tsp Black pepper, ground
  • ⅛ tsp Garlic powder
  • ⅛ tsp Ginger, ground
  • 1 lb 9¼ oz Chicken, thighs, boneless, skinless (about 9 thighs)
  • 3⅓ cups Cabbage, fresh, shredded, ¼" thick

Quantity
 

  • 2 Tbsp Soy sauce, reduced-sodium
  • 1½ tsp Vegetable oil
  • ⅛ tsp Black pepper, ground
  • ⅛ tsp Garlic powder
  • ⅛ tsp Ginger, ground
  • 1 lb 9¼ oz Chicken, thighs, boneless, skinless (about 9 thighs)
  • 3⅓ cups Cabbage, fresh, shredded, ¼" thick
*See Marketing Guide

Ingredients
 

  • 2 Tbsp Soy sauce, reduced-sodium
  • 1½ tsp Vegetable oil
  • ⅛ tsp Black pepper, ground
  • ⅛ tsp Garlic powder
  • ⅛ tsp Ginger, ground
  • 1 lb 9¼ oz Chicken, thighs, boneless, skinless (about 9 thighs)
  • 3⅓ cups Cabbage, fresh, shredded, ¼" thick

Quantity
 

  • 2 Tbsp Soy sauce, reduced-sodium
  • 1½ tsp Vegetable oil
  • ⅛ tsp Black pepper, ground
  • ⅛ tsp Garlic powder
  • ⅛ tsp Ginger, ground
  • 1 lb 9¼ oz Chicken, thighs, boneless, skinless (about 9 thighs)
  • 3⅓ cups Cabbage, fresh, shredded, ¼" thick
*See Marketing Guide

Ingredients
 

  • 2 Tbsp Soy sauce, reduced-sodium
  • 1½ tsp Vegetable oil
  • ⅛ tsp Black pepper, ground
  • ⅛ tsp Garlic powder
  • ⅛ tsp Ginger, ground
  • 1 lb 9¼ oz Chicken, thighs, boneless, skinless (about 9 thighs)
  • 3⅓ cups Cabbage, fresh, shredded, ¼" thick

Quantity
 

  • 2 Tbsp Soy sauce, reduced-sodium
  • 1½ tsp Vegetable oil
  • ⅛ tsp Black pepper, ground
  • ⅛ tsp Garlic powder
  • ⅛ tsp Ginger, ground
  • 1 lb 9¼ oz Chicken, thighs, boneless, skinless (about 9 thighs)
  • 3⅓ cups Cabbage, fresh, shredded, ¼" thick
*See Marketing Guide

Ingredients
 

  • 2 Tbsp Soy sauce, reduced-sodium
  • 1½ tsp Vegetable oil
  • ⅛ tsp Black pepper, ground
  • ⅛ tsp Garlic powder
  • ⅛ tsp Ginger, ground
  • 1 lb 9¼ oz Chicken, thighs, boneless, skinless (about 9 thighs)
  • 3⅓ cups Cabbage, fresh, shredded, ¼" thick

Quantity
 

  • 2 Tbsp Soy sauce, reduced-sodium
  • 1½ tsp Vegetable oil
  • ⅛ tsp Black pepper, ground
  • ⅛ tsp Garlic powder
  • ⅛ tsp Ginger, ground
  • 1 lb 9¼ oz Chicken, thighs, boneless, skinless (about 9 thighs)
  • 3⅓ 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 small bowl, combine soy sauce, vegetable oil, pepper, garlic powder, and ginger. Whisk until smooth.
  • Pour half of marinade mixture into the bottom of a 9” x 13” glass or ceramic baking dish. 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 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 chef tips).
  • Preheat oven to 400 °F.
  • Spread shredded cabbage on the bottom of a clean 9” x 13” baking dish.
  • Remove chicken from marinade. Discard any remaining marinade (see chef tips).
  • Place chicken on top of cabbage. 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. Remove from the oven.
  • Serve 1½ chicken thighs with ¼ cup cooked cabbage. Serve immediately, or keep warm at 140 °F or higher.

Nutrition INFORMATION

Teriyaki Chicken and Cabbage USDA Recipe for Family Child Care Centers
Amount Per Serving
 
1 ½ chicken thighs and ¼ cup cabbage
Calories
160
Total Fat
 
8
g
12
%
Saturated Fat
 
2
g
13
%
Cholesterol
 
64
mg
21
%
Sodium
 
227
mg
10
%
Total Carbohydrate
 
3
g
1
%
Dietary Fiber
 
1
g
4
%
Total Sugars
 
1
g
1
%
Protein
 
19
g
38
%
Calcium
 
28
mg
3
%
Iron
 
1
mg
6
%
N/A=data not available
*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