Stir-Fry Fajita Chicken, Squash, and Corn (2nd Place Winner) USDA Recipe for Family Child Care
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.
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
Nutrition Facts
Stir-Fry Fajita Chicken, Squash, and Corn (2nd Place Winner) USDA Recipe for Family Child Care
Amount Per Serving 0 ¾ cup
Calories 396
Calories from Fat 90
% Daily Value*
Total Fat 10g15%
Saturated Fat 2g13%
Cholesterol 62mg21%
Sodium 574mg25%
Total Carbohydrate 59g20%
Dietary Fiber 7g29%
Protein 20g40%
Vitamin A 7347IU147%
Vitamin C 44mg53%
Calcium 58mg6%
Iron 2mg11%
*
*Marketing Guide
Yield / Volume