Teriyaki Chicken and Cabbage USDA Recipe for Family Child Care Homes

Age Group: Ages 6-18
Serving Size: 6
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

*You must be a registered user to use this feature, please click "Login" at the top right corner and then proceed

or
click here to create an account.

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

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

Teriyaki Chicken and Cabbage USDA Recipe for Family Child Care Homes
Amount Per Serving
 
2 chicken thighs and ½ cup cabbage
Calories
220
Total Fat
 
10
g
15
%
Saturated Fat
 
3
g
19
%
Cholesterol
 
86
mg
29
%
Sodium
 
332
mg
14
%
Total Carbohydrate
 
6
g
2
%
Dietary Fiber
 
2
g
8
%
Total Sugars
 
2
g
2
%
Protein
 
25
g
50
%
Calcium
 
50
mg
5
%
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