Stir-Fry Fajita Chicken, Squash, and Corn (2nd Place Winner) USDA Recipe for Schools

Age Group: Ages 6-18
Serving Size: 50-100
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.
NSLP/SBP CREDITING INFORMATION
¾ cup (6 fl oz spoodle) stir-fry mixture over ½ cup (No. 8 scoop) brown rice provides 1¼ oz equivalent meat, ³⁄8 cup red/orange vegetable, ⅛ cup starchy vegetable, ¼ cup other vegetable, and 1 oz equivalent grains.
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Instructions
 

  • Boil water.
  • Place 3 lb brown rice in each steam table pan (12” x 20” x 2½”).
    For 50 servings, use 2 pans.
    For 100 servings, use 4 pans.
  • Pour water (3 quarts per steam table pan) over brown rice. Stir. Cover pans tightly.
  • Bake:
    Conventional oven: 350 °F for 40 minutes.
    Convection oven: 325 °F for 40 minutes.
  • Remove from oven and let stand covered for 5 minutes.
  • Sprinkle brown rice with granulated garlic and half of salt-free seasoning, reserving the other half for step 8. Mix well. Fold in cilantro.
    Critical Control Point: Hold at 135 °F or higher.
  • Heat oil. Sauté onions for 2-3 minutes.
    For 25 servings, use a large stock pot.
    For 50 servings, use a roasting pan/square head pan (20⅞” x 17³⁄8” x 7”) on top of stove.
  • Add chicken, squash, and remaining salt-free seasoning. Stir-fry over high heat for 10 minutes or until squash is tender.
  • Add red peppers, corn, green chilies, tomatoes, black pepper, cumin, and garlic powder. Continue to stir-fry over medium-high heat for no more than 7 minutes to maintain crunchiness of vegetables. DO NOT OVERCOOK.
  • Reduce heat to low and simmer for 2 minutes.
    Critical Control Point: Heat to 165 °F or higher for at least 15 seconds.
  • Critical Control Point: Hold for hot service at 135 °F or higher.
  • Portion 6 fl oz spoodle (¾ cup) stir-fry over No. 8 scoop (½ cup) brown rice.

Nutrition INFORMATION

Stir-Fry Fajita Chicken, Squash, and Corn (2nd Place Winner) USDA Recipe for Schools
Amount Per Serving
 
0 ¾ cup (6 fl oz spoodle)
Calories
396.34
Total Fat
 
10.01
g
15
%
Saturated Fat
 
1.69
g
11
%
Cholesterol
 
62.31
mg
21
%
Sodium
 
574.4
mg
25
%
Total Carbohydrate
 
58.87
g
20
%
Dietary Fiber
 
7.06
g
29
%
Protein
 
19.52
g
39
%
Vitamin A
 
7346.86
IU
147
%
Vitamin C
 
44.16
mg
54
%
Calcium
 
57.97
mg
6
%
Iron
 
2.37
mg
13
%
N/A=data not available
*Marketing Guide
50 Servings:
Mature onions: 2 lb 6 oz
Butternut squash: 9 lb 10 oz
Red bell peppers: 2 lb 8 oz
100 Servings:
Mature onions: 4 lb 12 oz
Butternut squash: 19 lb 4 oz
Red bell peppers: 5 lb

Notes

*See Marketing Guide for purchasing information on foods that will change during
preparation or when a variation of the ingredient is available.
Yield / Volume
50 Servings:
About 25 lb stir-fry
About 12 lb brown rice
About 3 gallons stir-fry
About 1 gallon 2 quarts brown rice
100 Servings:
About 50 lb stir-fry
About 24 lb brown rice
About 6 gallons stir-fry
About 3 gallons brown rice