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 vegetable1½ oz eq meatSOURCE Team Nutrition CACFP Easy Recipe Project TeamNutrition.USDA.gov
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