Stir-Fry Fajita Chicken, Squash, and Corn (2nd Place Winner) USDA Recipe for Family Child Care Homes

Age Group: Ages 3-5
Serving Size: 6
This main dish creatively combines southwest spices with an Asian cooking style, blending the flavors of locally grown produce with fajita chicken strips, all stir-fried to perfection.
CACFP CREDITING INFORMATION
¾ cup stir-fry and ½ cup brown rice provides 1¼ oz equivalent meat, ¾ cup vegetable, and 1 oz equivalent grains.
5 from 1 vote
Add to Cookbook https://theicn.org/cnrb/pdfs/cacfp/6_serving/138123-stir-fry-fajita-chicken-squash-and-corn-familychildcare-6-servings.pdf

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Prep Time 30 minutes
Cook Time 1 hour

Ingredients
 

  • 1¾ cups Brown rice, long-grain, regular, dry
  • 1½ tsp Salt-free chili-lime seasoning blend
  • ¼ tsp Granulated garlic
  • 1 Tbsp Fresh cilantro, chopped
  • 2 Tbsp Canola oil
  • 1 cup Fresh onions, peeled, diced
  • 4 cups Cooked fajita chicken strips (16 oz)
  • 3½ cups Fresh butternut squash, peeled, seeded, diced ½"
  • ½ cup Fresh red bell peppers, seeded, diced
  • 1 cup Frozen corn, thawed
  • ½ cup Canned diced green chilies
  • ½ cup Canned low-sodium diced tomatoes
  • ½ tsp Ground black pepper
  • ¾ tsp Ground cumin
  • ¼ tsp Garlic powder

Quantity
 

  • 1¾ cups Brown rice, long-grain, regular, dry
  • 1½ tsp Salt-free chili-lime seasoning blend
  • ¼ tsp Granulated garlic
  • 1 Tbsp Fresh cilantro, chopped
  • 2 Tbsp Canola oil
  • 1 cup Fresh onions, peeled, diced
  • 4 cups Cooked fajita chicken strips (16 oz)
  • 3½ cups Fresh butternut squash, peeled, seeded, diced ½"
  • ½ cup Fresh red bell peppers, seeded, diced
  • 1 cup Frozen corn, thawed
  • ½ cup Canned diced green chilies
  • ½ cup Canned low-sodium diced tomatoes
  • ½ tsp Ground black pepper
  • ¾ tsp Ground cumin
  • ¼ tsp Garlic powder

Ingredients
 

  • 1¾ cups Brown rice, long-grain, regular, dry
  • 1½ tsp Salt-free chili-lime seasoning blend
  • ¼ tsp Granulated garlic
  • 1 Tbsp Fresh cilantro, chopped
  • 2 Tbsp Canola oil
  • 1 cup Fresh onions, peeled, diced
  • 4 cups Cooked fajita chicken strips (16 oz)
  • 3½ cups Fresh butternut squash, peeled, seeded, diced ½"
  • ½ cup Fresh red bell peppers, seeded, diced
  • 1 cup Frozen corn, thawed
  • ½ cup Canned diced green chilies
  • ½ cup Canned low-sodium diced tomatoes
  • ½ tsp Ground black pepper
  • ¾ tsp Ground cumin
  • ¼ tsp Garlic powder

Quantity
 

  • 1¾ cups Brown rice, long-grain, regular, dry
  • 1½ tsp Salt-free chili-lime seasoning blend
  • ¼ tsp Granulated garlic
  • 1 Tbsp Fresh cilantro, chopped
  • 2 Tbsp Canola oil
  • 1 cup Fresh onions, peeled, diced
  • 4 cups Cooked fajita chicken strips (16 oz)
  • 3½ cups Fresh butternut squash, peeled, seeded, diced ½"
  • ½ cup Fresh red bell peppers, seeded, diced
  • 1 cup Frozen corn, thawed
  • ½ cup Canned diced green chilies
  • ½ cup Canned low-sodium diced tomatoes
  • ½ tsp Ground black pepper
  • ¾ tsp Ground cumin
  • ¼ tsp Garlic powder
*See Marketing Guide

Ingredients
 

  • 1¾ cups Brown rice, long-grain, regular, dry
  • 1½ tsp Salt-free chili-lime seasoning blend
  • ¼ tsp Granulated garlic
  • 1 Tbsp Fresh cilantro, chopped
  • 2 Tbsp Canola oil
  • 1 cup Fresh onions, peeled, diced
  • 4 cups Cooked fajita chicken strips (16 oz)
  • 3½ cups Fresh butternut squash, peeled, seeded, diced ½"
  • ½ cup Fresh red bell peppers, seeded, diced
  • 1 cup Frozen corn, thawed
  • ½ cup Canned diced green chilies
  • ½ cup Canned low-sodium diced tomatoes
  • ½ tsp Ground black pepper
  • ¾ tsp Ground cumin
  • ¼ tsp Garlic powder

Quantity
 

  • 1¾ cups Brown rice, long-grain, regular, dry
  • 1½ tsp Salt-free chili-lime seasoning blend
  • ¼ tsp Granulated garlic
  • 1 Tbsp Fresh cilantro, chopped
  • 2 Tbsp Canola oil
  • 1 cup Fresh onions, peeled, diced
  • 4 cups Cooked fajita chicken strips (16 oz)
  • 3½ cups Fresh butternut squash, peeled, seeded, diced ½"
  • ½ cup Fresh red bell peppers, seeded, diced
  • 1 cup Frozen corn, thawed
  • ½ cup Canned diced green chilies
  • ½ cup Canned low-sodium diced tomatoes
  • ½ tsp Ground black pepper
  • ¾ tsp Ground cumin
  • ¼ tsp Garlic powder
*See Marketing Guide

Ingredients
 

  • 1¾ cups Brown rice, long-grain, regular, dry
  • 1½ tsp Salt-free chili-lime seasoning blend
  • ¼ tsp Granulated garlic
  • 1 Tbsp Fresh cilantro, chopped
  • 2 Tbsp Canola oil
  • 1 cup Fresh onions, peeled, diced
  • 4 cups Cooked fajita chicken strips (16 oz)
  • 3½ cups Fresh butternut squash, peeled, seeded, diced ½"
  • ½ cup Fresh red bell peppers, seeded, diced
  • 1 cup Frozen corn, thawed
  • ½ cup Canned diced green chilies
  • ½ cup Canned low-sodium diced tomatoes
  • ½ tsp Ground black pepper
  • ¾ tsp Ground cumin
  • ¼ tsp Garlic powder

Quantity
 

  • 1¾ cups Brown rice, long-grain, regular, dry
  • 1½ tsp Salt-free chili-lime seasoning blend
  • ¼ tsp Granulated garlic
  • 1 Tbsp Fresh cilantro, chopped
  • 2 Tbsp Canola oil
  • 1 cup Fresh onions, peeled, diced
  • 4 cups Cooked fajita chicken strips (16 oz)
  • 3½ cups Fresh butternut squash, peeled, seeded, diced ½"
  • ½ cup Fresh red bell peppers, seeded, diced
  • 1 cup Frozen corn, thawed
  • ½ cup Canned diced green chilies
  • ½ cup Canned low-sodium diced tomatoes
  • ½ tsp Ground black pepper
  • ¾ tsp Ground cumin
  • ¼ tsp Garlic powder
*See Marketing Guide

Ingredients
 

  • 1¾ cups Brown rice, long-grain, regular, dry
  • 1½ tsp Salt-free chili-lime seasoning blend
  • ¼ tsp Granulated garlic
  • 1 Tbsp Fresh cilantro, chopped
  • 2 Tbsp Canola oil
  • 1 cup Fresh onions, peeled, diced
  • 4 cups Cooked fajita chicken strips (16 oz)
  • 3½ cups Fresh butternut squash, peeled, seeded, diced ½"
  • ½ cup Fresh red bell peppers, seeded, diced
  • 1 cup Frozen corn, thawed
  • ½ cup Canned diced green chilies
  • ½ cup Canned low-sodium diced tomatoes
  • ½ tsp Ground black pepper
  • ¾ tsp Ground cumin
  • ¼ tsp Garlic powder

Quantity
 

  • 1¾ cups Brown rice, long-grain, regular, dry
  • 1½ tsp Salt-free chili-lime seasoning blend
  • ¼ tsp Granulated garlic
  • 1 Tbsp Fresh cilantro, chopped
  • 2 Tbsp Canola oil
  • 1 cup Fresh onions, peeled, diced
  • 4 cups Cooked fajita chicken strips (16 oz)
  • 3½ cups Fresh butternut squash, peeled, seeded, diced ½"
  • ½ cup Fresh red bell peppers, seeded, diced
  • 1 cup Frozen corn, thawed
  • ½ cup Canned diced green chilies
  • ½ cup Canned low-sodium diced tomatoes
  • ½ tsp Ground black pepper
  • ¾ tsp Ground cumin
  • ¼ tsp Garlic powder
*See Marketing Guide

Instructions
 

  • Combine brown rice and 4½ cups water in a large pot and bring to a rolling boil. Turn heat down to low. Cover and cook until water is absorbed, about 30-40 minutes. Sprinkle with ½ tsp salt-free seasoning blend, granulated garlic, and cilantro. Mix well. Keep warm. A rice cooker may be used with the same quantity of brown rice and water.
  • Heat canola oil in a large skillet or a wok. Cook onions for 2 minutes or until translucent.
  • Add chicken, squash, and remaining salt-free seasoning blend. Stir-fry over high heat for 10 minutes or until squash is tender.
  • Add red peppers, corn, green chilies, tomatoes, pepper, cumin, and garlic powder. Stir-fry over medium-high heat for no longer than 2 minutes so vegetables will remain crunchy. Do not overcook. Reduce heat to low and let simmer 2 minutes.
    Serve hot.

Nutrition INFORMATION

Stir-Fry Fajita Chicken, Squash, and Corn (2nd Place Winner) USDA Recipe for Family Child Care Homes
Amount Per Serving
 
0 ¾ cup
Calories
396
Total Fat
 
10
g
15
%
Saturated Fat
 
2
g
13
%
Cholesterol
 
62
mg
21
%
Sodium
 
574
mg
25
%
Total Carbohydrate
 
59
g
20
%
Dietary Fiber
 
7
g
29
%
Protein
 
20
g
40
%
Vitamin A
 
7347
IU
147
%
Vitamin C
 
44
mg
53
%
Calcium
 
58
mg
6
%
Iron
 
2
mg
11
%
N/A=data not available
*Marketing Guide
Yield / Volume