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.
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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  • 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 Facts
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 Calories from Fat 90
% Daily Value*
Total Fat 10.01g15%
Saturated Fat 1.69g11%
Cholesterol 62.31mg21%
Sodium 574.4mg25%
Total Carbohydrate 58.87g20%
Dietary Fiber 7.06g29%
Protein 19.52g39%
Vitamin A 7346.86IU147%
Vitamin C 44.16mg54%
Calcium 57.97mg6%
Iron 2.37mg13%
*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


*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