Teriyaki Chicken and Cabbage USDA Recipe for Family Child Care Centers
Age Group: Ages 6-18
Serving Size: 6
Introduce new flavors with this tasty meal.CACFP CREDITING INFORMATION1⁄2 cup vegetable 2 oz eq meatSOURCETeam Nutrition CACFP Easy Recipe Project
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 Centers
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