Baked Teriyaki Chicken State(Iowa) Child Nutrition Agency Developed Recipe for Schools

Age Group: Ages 6-18
Serving Size: 50-100
Tender chicken with a made-from-scratch teriyaki glaze that caramelizes the chicken and gives it a deep rich flavor. Served with rice and vegetables, this is a student favorite!
NSLP/SBP CREDITING INFORMATION
1 ¾ cup provides 2 ½ oz equivalent meats/meat alternates, ⅛ cup red/orange vegetable, and 2 oz equivalent grains.
RECIPE PROJECT NAME
Fiscal Year 2021 Cohort A Team Nutrition Training Grant for School Meal Recipe Development Iowa Department of Education
*This recipe was developed and standardized by a State Child Nutrition Agency. USDA has not tested this recipe.
2.19 from 16 votes
Add to Cookbook https://theicn.org/cnrb/pdfs/state-recipes-2023-05-24/Iowa-recipes/508_Iowa-DOE-Baked-Teriyaki-Chicken-Recipe.pdf

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Prep Time 1 hour
Cook Time 45 minutes
Total Time 1 hour 45 minutes

Ingredients
 

50 Servings

    Weight

    • - - Teriyaki Glaze:
    • 1 lb 6 oz Pineapple juice
    • 1 lb Soy sauce, low sodium
    • 14 oz Water
    • 13 ½ oz Brown sugar
    • 6.4 oz Rice wine vinegar
    • 0.3 oz Garlic, minced
    • 0.3 oz Ginger, minced
    • 1 ½ oz Cornstarch
    • - - -
    • 8 lb Chicken breast,boneless, skinless
    • 7 lb Whole grain rice, parboiled, dry
    • - - Water
    • 2 lb 7.2 oz *Carrots, medium diced
    • 1 lb 6 ½ oz *Red peppers, medium diced
    • 2 oz Vegetable oil

    Measure

    • - - Teriyaki Glaze:
    • 2 ½ cups Pineapple juice
    • 2 cups Soy sauce, low sodium
    • 1 ¾ cups Water
    • 1 ¾ cups Brown sugar
    • ¾ cup Rice wine vinegar
    • 1 Tbsp Garlic, minced
    • 1 Tbsp Ginger, minced
    • ¼ cup 1 Tbsp Cornstarch
    • - - -
    • - - Chicken breast,boneless, skinless
    • 3 qt 3 cups Whole grain rice, parboiled, dry
    • 1 gal 3 qt 2 cups Water
    • 2 qt *Carrots, medium diced
    • 1 qt 1 cup *Red peppers, medium diced
    • ¼ cup Vegetable oil

    100 Servings

      Weight

      • - - Teriyaki Glaze:
      • 2 lb 12 oz Pineapple juice
      • 2 lb Soy sauce, low sodium
      • 1 lb 14 oz Water
      • 1 lb 11 oz Brown sugar
      • 12.8 oz Rice wine vinegar
      • 0.6 oz Garlic, minced
      • 0.6 oz Ginger, minced
      • 3 oz Cornstarch
      • - - -
      • 16 lb Chicken breast,boneless, skinless
      • 14 lb Whole grain rice, parboiled, dry
      • - - Water
      • 4 lb 15 oz *Carrots, medium diced
      • 2 lb 13 oz *Red peppers, medium diced
      • 4 oz Vegetable oil

      Measure

      • - - Teriyaki Glaze:
      • 1 qt 1 cup Pineapple juice
      • 1 qt Soy sauce, low sodium
      • 3 ½ cups Water
      • 3 ½ cups Brown sugar
      • 1 ½ cups Rice wine vinegar
      • 2 Tbsp Garlic, minced
      • 2 Tbsp Ginger, minced
      • ¾ cup Cornstarch
      • - - -
      • - - Chicken breast,boneless, skinless
      • 1 gal 3 qt Whole grain rice,parboiled, dry
      • 3 gal 2 qt Water
      • 1 gal *Carrots, medium diced
      • 2 qt 2 cups *Red peppers, medium diced
      • ½ cup Vegetable oil

      Quantity
       

      50 Servings

        Weight

        • - - Teriyaki Glaze:
        • 1 lb 6 oz Pineapple juice
        • 1 lb Soy sauce, low sodium
        • 14 oz Water
        • 13 ½ oz Brown sugar
        • 6.4 oz Rice wine vinegar
        • 0.3 oz Garlic, minced
        • 0.3 oz Ginger, minced
        • 1 ½ oz Cornstarch
        • - - -
        • 8 lb Chicken breast,boneless, skinless
        • 7 lb Whole grain rice, parboiled, dry
        • - - Water
        • 2 lb 7.2 oz *Carrots, medium diced
        • 1 lb 6 ½ oz *Red peppers, medium diced
        • 2 oz Vegetable oil

        Measure

        • - - Teriyaki Glaze:
        • 2 ½ cups Pineapple juice
        • 2 cups Soy sauce, low sodium
        • 1 ¾ cups Water
        • 1 ¾ cups Brown sugar
        • ¾ cup Rice wine vinegar
        • 1 Tbsp Garlic, minced
        • 1 Tbsp Ginger, minced
        • ¼ cup 1 Tbsp Cornstarch
        • - - -
        • - - Chicken breast,boneless, skinless
        • 3 qt 3 cups Whole grain rice, parboiled, dry
        • 1 gal 3 qt 2 cups Water
        • 2 qt *Carrots, medium diced
        • 1 qt 1 cup *Red peppers, medium diced
        • ¼ cup Vegetable oil

        100 Servings

          Weight

          • - - Teriyaki Glaze:
          • 2 lb 12 oz Pineapple juice
          • 2 lb Soy sauce, low sodium
          • 1 lb 14 oz Water
          • 1 lb 11 oz Brown sugar
          • 12.8 oz Rice wine vinegar
          • 0.6 oz Garlic, minced
          • 0.6 oz Ginger, minced
          • 3 oz Cornstarch
          • - - -
          • 16 lb Chicken breast,boneless, skinless
          • 14 lb Whole grain rice, parboiled, dry
          • - - Water
          • 4 lb 15 oz *Carrots, medium diced
          • 2 lb 13 oz *Red peppers, medium diced
          • 4 oz Vegetable oil

          Measure

          • - - Teriyaki Glaze:
          • 1 qt 1 cup Pineapple juice
          • 1 qt Soy sauce, low sodium
          • 3 ½ cups Water
          • 3 ½ cups Brown sugar
          • 1 ½ cups Rice wine vinegar
          • 2 Tbsp Garlic, minced
          • 2 Tbsp Ginger, minced
          • ¾ cup Cornstarch
          • - - -
          • - - Chicken breast,boneless, skinless
          • 1 gal 3 qt Whole grain rice,parboiled, dry
          • 3 gal 2 qt Water
          • 1 gal *Carrots, medium diced
          • 2 qt 2 cups *Red peppers, medium diced
          • ½ cup Vegetable oil

          Ingredients
           

          50 Servings

            Weight

            • - - Teriyaki Glaze:
            • 1 lb 6 oz Pineapple juice
            • 1 lb Soy sauce, low sodium
            • 14 oz Water
            • 13 ½ oz Brown sugar
            • 6.4 oz Rice wine vinegar
            • 0.3 oz Garlic, minced
            • 0.3 oz Ginger, minced
            • 1 ½ oz Cornstarch
            • - - -
            • 8 lb Chicken breast,boneless, skinless
            • 7 lb Whole grain rice, parboiled, dry
            • - - Water
            • 2 lb 7.2 oz *Carrots, medium diced
            • 1 lb 6 ½ oz *Red peppers, medium diced
            • 2 oz Vegetable oil

            Measure

            • - - Teriyaki Glaze:
            • 2 ½ cups Pineapple juice
            • 2 cups Soy sauce, low sodium
            • 1 ¾ cups Water
            • 1 ¾ cups Brown sugar
            • ¾ cup Rice wine vinegar
            • 1 Tbsp Garlic, minced
            • 1 Tbsp Ginger, minced
            • ¼ cup 1 Tbsp Cornstarch
            • - - -
            • - - Chicken breast,boneless, skinless
            • 3 qt 3 cups Whole grain rice, parboiled, dry
            • 1 gal 3 qt 2 cups Water
            • 2 qt *Carrots, medium diced
            • 1 qt 1 cup *Red peppers, medium diced
            • ¼ cup Vegetable oil

            100 Servings

              Weight

              • - - Teriyaki Glaze:
              • 2 lb 12 oz Pineapple juice
              • 2 lb Soy sauce, low sodium
              • 1 lb 14 oz Water
              • 1 lb 11 oz Brown sugar
              • 12.8 oz Rice wine vinegar
              • 0.6 oz Garlic, minced
              • 0.6 oz Ginger, minced
              • 3 oz Cornstarch
              • - - -
              • 16 lb Chicken breast,boneless, skinless
              • 14 lb Whole grain rice, parboiled, dry
              • - - Water
              • 4 lb 15 oz *Carrots, medium diced
              • 2 lb 13 oz *Red peppers, medium diced
              • 4 oz Vegetable oil

              Measure

              • - - Teriyaki Glaze:
              • 1 qt 1 cup Pineapple juice
              • 1 qt Soy sauce, low sodium
              • 3 ½ cups Water
              • 3 ½ cups Brown sugar
              • 1 ½ cups Rice wine vinegar
              • 2 Tbsp Garlic, minced
              • 2 Tbsp Ginger, minced
              • ¾ cup Cornstarch
              • - - -
              • - - Chicken breast,boneless, skinless
              • 1 gal 3 qt Whole grain rice,parboiled, dry
              • 3 gal 2 qt Water
              • 1 gal *Carrots, medium diced
              • 2 qt 2 cups *Red peppers, medium diced
              • ½ cup Vegetable oil

              Quantity
               

              50 Servings

                Weight

                • - - Teriyaki Glaze:
                • 1 lb 6 oz Pineapple juice
                • 1 lb Soy sauce, low sodium
                • 14 oz Water
                • 13 ½ oz Brown sugar
                • 6.4 oz Rice wine vinegar
                • 0.3 oz Garlic, minced
                • 0.3 oz Ginger, minced
                • 1 ½ oz Cornstarch
                • - - -
                • 8 lb Chicken breast,boneless, skinless
                • 7 lb Whole grain rice, parboiled, dry
                • - - Water
                • 2 lb 7.2 oz *Carrots, medium diced
                • 1 lb 6 ½ oz *Red peppers, medium diced
                • 2 oz Vegetable oil

                Measure

                • - - Teriyaki Glaze:
                • 2 ½ cups Pineapple juice
                • 2 cups Soy sauce, low sodium
                • 1 ¾ cups Water
                • 1 ¾ cups Brown sugar
                • ¾ cup Rice wine vinegar
                • 1 Tbsp Garlic, minced
                • 1 Tbsp Ginger, minced
                • ¼ cup 1 Tbsp Cornstarch
                • - - -
                • - - Chicken breast,boneless, skinless
                • 3 qt 3 cups Whole grain rice, parboiled, dry
                • 1 gal 3 qt 2 cups Water
                • 2 qt *Carrots, medium diced
                • 1 qt 1 cup *Red peppers, medium diced
                • ¼ cup Vegetable oil

                100 Servings

                  Weight

                  • - - Teriyaki Glaze:
                  • 2 lb 12 oz Pineapple juice
                  • 2 lb Soy sauce, low sodium
                  • 1 lb 14 oz Water
                  • 1 lb 11 oz Brown sugar
                  • 12.8 oz Rice wine vinegar
                  • 0.6 oz Garlic, minced
                  • 0.6 oz Ginger, minced
                  • 3 oz Cornstarch
                  • - - -
                  • 16 lb Chicken breast,boneless, skinless
                  • 14 lb Whole grain rice, parboiled, dry
                  • - - Water
                  • 4 lb 15 oz *Carrots, medium diced
                  • 2 lb 13 oz *Red peppers, medium diced
                  • 4 oz Vegetable oil

                  Measure

                  • - - Teriyaki Glaze:
                  • 1 qt 1 cup Pineapple juice
                  • 1 qt Soy sauce, low sodium
                  • 3 ½ cups Water
                  • 3 ½ cups Brown sugar
                  • 1 ½ cups Rice wine vinegar
                  • 2 Tbsp Garlic, minced
                  • 2 Tbsp Ginger, minced
                  • ¾ cup Cornstarch
                  • - - -
                  • - - Chicken breast,boneless, skinless
                  • 1 gal 3 qt Whole grain rice,parboiled, dry
                  • 3 gal 2 qt Water
                  • 1 gal *Carrots, medium diced
                  • 2 qt 2 cups *Red peppers, medium diced
                  • ½ cup Vegetable oil
                  *See Marketing Guide

                  Ingredients
                   

                  50 Servings

                    Weight

                    • - - Teriyaki Glaze:
                    • 1 lb 6 oz Pineapple juice
                    • 1 lb Soy sauce, low sodium
                    • 14 oz Water
                    • 13 ½ oz Brown sugar
                    • 6.4 oz Rice wine vinegar
                    • 0.3 oz Garlic, minced
                    • 0.3 oz Ginger, minced
                    • 1 ½ oz Cornstarch
                    • - - -
                    • 8 lb Chicken breast,boneless, skinless
                    • 7 lb Whole grain rice, parboiled, dry
                    • - - Water
                    • 2 lb 7.2 oz *Carrots, medium diced
                    • 1 lb 6 ½ oz *Red peppers, medium diced
                    • 2 oz Vegetable oil

                    Measure

                    • - - Teriyaki Glaze:
                    • 2 ½ cups Pineapple juice
                    • 2 cups Soy sauce, low sodium
                    • 1 ¾ cups Water
                    • 1 ¾ cups Brown sugar
                    • ¾ cup Rice wine vinegar
                    • 1 Tbsp Garlic, minced
                    • 1 Tbsp Ginger, minced
                    • ¼ cup 1 Tbsp Cornstarch
                    • - - -
                    • - - Chicken breast,boneless, skinless
                    • 3 qt 3 cups Whole grain rice, parboiled, dry
                    • 1 gal 3 qt 2 cups Water
                    • 2 qt *Carrots, medium diced
                    • 1 qt 1 cup *Red peppers, medium diced
                    • ¼ cup Vegetable oil

                    100 Servings

                      Weight

                      • - - Teriyaki Glaze:
                      • 2 lb 12 oz Pineapple juice
                      • 2 lb Soy sauce, low sodium
                      • 1 lb 14 oz Water
                      • 1 lb 11 oz Brown sugar
                      • 12.8 oz Rice wine vinegar
                      • 0.6 oz Garlic, minced
                      • 0.6 oz Ginger, minced
                      • 3 oz Cornstarch
                      • - - -
                      • 16 lb Chicken breast,boneless, skinless
                      • 14 lb Whole grain rice, parboiled, dry
                      • - - Water
                      • 4 lb 15 oz *Carrots, medium diced
                      • 2 lb 13 oz *Red peppers, medium diced
                      • 4 oz Vegetable oil

                      Measure

                      • - - Teriyaki Glaze:
                      • 1 qt 1 cup Pineapple juice
                      • 1 qt Soy sauce, low sodium
                      • 3 ½ cups Water
                      • 3 ½ cups Brown sugar
                      • 1 ½ cups Rice wine vinegar
                      • 2 Tbsp Garlic, minced
                      • 2 Tbsp Ginger, minced
                      • ¾ cup Cornstarch
                      • - - -
                      • - - Chicken breast,boneless, skinless
                      • 1 gal 3 qt Whole grain rice,parboiled, dry
                      • 3 gal 2 qt Water
                      • 1 gal *Carrots, medium diced
                      • 2 qt 2 cups *Red peppers, medium diced
                      • ½ cup Vegetable oil

                      Quantity
                       

                      50 Servings

                        Weight

                        • - - Teriyaki Glaze:
                        • 1 lb 6 oz Pineapple juice
                        • 1 lb Soy sauce, low sodium
                        • 14 oz Water
                        • 13 ½ oz Brown sugar
                        • 6.4 oz Rice wine vinegar
                        • 0.3 oz Garlic, minced
                        • 0.3 oz Ginger, minced
                        • 1 ½ oz Cornstarch
                        • - - -
                        • 8 lb Chicken breast,boneless, skinless
                        • 7 lb Whole grain rice, parboiled, dry
                        • - - Water
                        • 2 lb 7.2 oz *Carrots, medium diced
                        • 1 lb 6 ½ oz *Red peppers, medium diced
                        • 2 oz Vegetable oil

                        Measure

                        • - - Teriyaki Glaze:
                        • 2 ½ cups Pineapple juice
                        • 2 cups Soy sauce, low sodium
                        • 1 ¾ cups Water
                        • 1 ¾ cups Brown sugar
                        • ¾ cup Rice wine vinegar
                        • 1 Tbsp Garlic, minced
                        • 1 Tbsp Ginger, minced
                        • ¼ cup 1 Tbsp Cornstarch
                        • - - -
                        • - - Chicken breast,boneless, skinless
                        • 3 qt 3 cups Whole grain rice, parboiled, dry
                        • 1 gal 3 qt 2 cups Water
                        • 2 qt *Carrots, medium diced
                        • 1 qt 1 cup *Red peppers, medium diced
                        • ¼ cup Vegetable oil

                        100 Servings

                          Weight

                          • - - Teriyaki Glaze:
                          • 2 lb 12 oz Pineapple juice
                          • 2 lb Soy sauce, low sodium
                          • 1 lb 14 oz Water
                          • 1 lb 11 oz Brown sugar
                          • 12.8 oz Rice wine vinegar
                          • 0.6 oz Garlic, minced
                          • 0.6 oz Ginger, minced
                          • 3 oz Cornstarch
                          • - - -
                          • 16 lb Chicken breast,boneless, skinless
                          • 14 lb Whole grain rice, parboiled, dry
                          • - - Water
                          • 4 lb 15 oz *Carrots, medium diced
                          • 2 lb 13 oz *Red peppers, medium diced
                          • 4 oz Vegetable oil

                          Measure

                          • - - Teriyaki Glaze:
                          • 1 qt 1 cup Pineapple juice
                          • 1 qt Soy sauce, low sodium
                          • 3 ½ cups Water
                          • 3 ½ cups Brown sugar
                          • 1 ½ cups Rice wine vinegar
                          • 2 Tbsp Garlic, minced
                          • 2 Tbsp Ginger, minced
                          • ¾ cup Cornstarch
                          • - - -
                          • - - Chicken breast,boneless, skinless
                          • 1 gal 3 qt Whole grain rice,parboiled, dry
                          • 3 gal 2 qt Water
                          • 1 gal *Carrots, medium diced
                          • 2 qt 2 cups *Red peppers, medium diced
                          • ½ cup Vegetable oil
                          *See Marketing Guide

                          Ingredients
                           

                          50 Servings

                            Weight

                            • - - Teriyaki Glaze:
                            • 1 lb 6 oz Pineapple juice
                            • 1 lb Soy sauce, low sodium
                            • 14 oz Water
                            • 13 ½ oz Brown sugar
                            • 6.4 oz Rice wine vinegar
                            • 0.3 oz Garlic, minced
                            • 0.3 oz Ginger, minced
                            • 1 ½ oz Cornstarch
                            • - - -
                            • 8 lb Chicken breast,boneless, skinless
                            • 7 lb Whole grain rice, parboiled, dry
                            • - - Water
                            • 2 lb 7.2 oz *Carrots, medium diced
                            • 1 lb 6 ½ oz *Red peppers, medium diced
                            • 2 oz Vegetable oil

                            Measure

                            • - - Teriyaki Glaze:
                            • 2 ½ cups Pineapple juice
                            • 2 cups Soy sauce, low sodium
                            • 1 ¾ cups Water
                            • 1 ¾ cups Brown sugar
                            • ¾ cup Rice wine vinegar
                            • 1 Tbsp Garlic, minced
                            • 1 Tbsp Ginger, minced
                            • ¼ cup 1 Tbsp Cornstarch
                            • - - -
                            • - - Chicken breast,boneless, skinless
                            • 3 qt 3 cups Whole grain rice, parboiled, dry
                            • 1 gal 3 qt 2 cups Water
                            • 2 qt *Carrots, medium diced
                            • 1 qt 1 cup *Red peppers, medium diced
                            • ¼ cup Vegetable oil

                            100 Servings

                              Weight

                              • - - Teriyaki Glaze:
                              • 2 lb 12 oz Pineapple juice
                              • 2 lb Soy sauce, low sodium
                              • 1 lb 14 oz Water
                              • 1 lb 11 oz Brown sugar
                              • 12.8 oz Rice wine vinegar
                              • 0.6 oz Garlic, minced
                              • 0.6 oz Ginger, minced
                              • 3 oz Cornstarch
                              • - - -
                              • 16 lb Chicken breast,boneless, skinless
                              • 14 lb Whole grain rice, parboiled, dry
                              • - - Water
                              • 4 lb 15 oz *Carrots, medium diced
                              • 2 lb 13 oz *Red peppers, medium diced
                              • 4 oz Vegetable oil

                              Measure

                              • - - Teriyaki Glaze:
                              • 1 qt 1 cup Pineapple juice
                              • 1 qt Soy sauce, low sodium
                              • 3 ½ cups Water
                              • 3 ½ cups Brown sugar
                              • 1 ½ cups Rice wine vinegar
                              • 2 Tbsp Garlic, minced
                              • 2 Tbsp Ginger, minced
                              • ¾ cup Cornstarch
                              • - - -
                              • - - Chicken breast,boneless, skinless
                              • 1 gal 3 qt Whole grain rice,parboiled, dry
                              • 3 gal 2 qt Water
                              • 1 gal *Carrots, medium diced
                              • 2 qt 2 cups *Red peppers, medium diced
                              • ½ cup Vegetable oil

                              Quantity
                               

                              50 Servings

                                Weight

                                • - - Teriyaki Glaze:
                                • 1 lb 6 oz Pineapple juice
                                • 1 lb Soy sauce, low sodium
                                • 14 oz Water
                                • 13 ½ oz Brown sugar
                                • 6.4 oz Rice wine vinegar
                                • 0.3 oz Garlic, minced
                                • 0.3 oz Ginger, minced
                                • 1 ½ oz Cornstarch
                                • - - -
                                • 8 lb Chicken breast,boneless, skinless
                                • 7 lb Whole grain rice, parboiled, dry
                                • - - Water
                                • 2 lb 7.2 oz *Carrots, medium diced
                                • 1 lb 6 ½ oz *Red peppers, medium diced
                                • 2 oz Vegetable oil

                                Measure

                                • - - Teriyaki Glaze:
                                • 2 ½ cups Pineapple juice
                                • 2 cups Soy sauce, low sodium
                                • 1 ¾ cups Water
                                • 1 ¾ cups Brown sugar
                                • ¾ cup Rice wine vinegar
                                • 1 Tbsp Garlic, minced
                                • 1 Tbsp Ginger, minced
                                • ¼ cup 1 Tbsp Cornstarch
                                • - - -
                                • - - Chicken breast,boneless, skinless
                                • 3 qt 3 cups Whole grain rice, parboiled, dry
                                • 1 gal 3 qt 2 cups Water
                                • 2 qt *Carrots, medium diced
                                • 1 qt 1 cup *Red peppers, medium diced
                                • ¼ cup Vegetable oil

                                100 Servings

                                  Weight

                                  • - - Teriyaki Glaze:
                                  • 2 lb 12 oz Pineapple juice
                                  • 2 lb Soy sauce, low sodium
                                  • 1 lb 14 oz Water
                                  • 1 lb 11 oz Brown sugar
                                  • 12.8 oz Rice wine vinegar
                                  • 0.6 oz Garlic, minced
                                  • 0.6 oz Ginger, minced
                                  • 3 oz Cornstarch
                                  • - - -
                                  • 16 lb Chicken breast,boneless, skinless
                                  • 14 lb Whole grain rice, parboiled, dry
                                  • - - Water
                                  • 4 lb 15 oz *Carrots, medium diced
                                  • 2 lb 13 oz *Red peppers, medium diced
                                  • 4 oz Vegetable oil

                                  Measure

                                  • - - Teriyaki Glaze:
                                  • 1 qt 1 cup Pineapple juice
                                  • 1 qt Soy sauce, low sodium
                                  • 3 ½ cups Water
                                  • 3 ½ cups Brown sugar
                                  • 1 ½ cups Rice wine vinegar
                                  • 2 Tbsp Garlic, minced
                                  • 2 Tbsp Ginger, minced
                                  • ¾ cup Cornstarch
                                  • - - -
                                  • - - Chicken breast,boneless, skinless
                                  • 1 gal 3 qt Whole grain rice,parboiled, dry
                                  • 3 gal 2 qt Water
                                  • 1 gal *Carrots, medium diced
                                  • 2 qt 2 cups *Red peppers, medium diced
                                  • ½ cup Vegetable oil
                                  *See Marketing Guide

                                  Ingredients
                                   

                                  50 Servings

                                    Weight

                                    • - - Teriyaki Glaze:
                                    • 1 lb 6 oz Pineapple juice
                                    • 1 lb Soy sauce, low sodium
                                    • 14 oz Water
                                    • 13 ½ oz Brown sugar
                                    • 6.4 oz Rice wine vinegar
                                    • 0.3 oz Garlic, minced
                                    • 0.3 oz Ginger, minced
                                    • 1 ½ oz Cornstarch
                                    • - - -
                                    • 8 lb Chicken breast,boneless, skinless
                                    • 7 lb Whole grain rice, parboiled, dry
                                    • - - Water
                                    • 2 lb 7.2 oz *Carrots, medium diced
                                    • 1 lb 6 ½ oz *Red peppers, medium diced
                                    • 2 oz Vegetable oil

                                    Measure

                                    • - - Teriyaki Glaze:
                                    • 2 ½ cups Pineapple juice
                                    • 2 cups Soy sauce, low sodium
                                    • 1 ¾ cups Water
                                    • 1 ¾ cups Brown sugar
                                    • ¾ cup Rice wine vinegar
                                    • 1 Tbsp Garlic, minced
                                    • 1 Tbsp Ginger, minced
                                    • ¼ cup 1 Tbsp Cornstarch
                                    • - - -
                                    • - - Chicken breast,boneless, skinless
                                    • 3 qt 3 cups Whole grain rice, parboiled, dry
                                    • 1 gal 3 qt 2 cups Water
                                    • 2 qt *Carrots, medium diced
                                    • 1 qt 1 cup *Red peppers, medium diced
                                    • ¼ cup Vegetable oil

                                    100 Servings

                                      Weight

                                      • - - Teriyaki Glaze:
                                      • 2 lb 12 oz Pineapple juice
                                      • 2 lb Soy sauce, low sodium
                                      • 1 lb 14 oz Water
                                      • 1 lb 11 oz Brown sugar
                                      • 12.8 oz Rice wine vinegar
                                      • 0.6 oz Garlic, minced
                                      • 0.6 oz Ginger, minced
                                      • 3 oz Cornstarch
                                      • - - -
                                      • 16 lb Chicken breast,boneless, skinless
                                      • 14 lb Whole grain rice, parboiled, dry
                                      • - - Water
                                      • 4 lb 15 oz *Carrots, medium diced
                                      • 2 lb 13 oz *Red peppers, medium diced
                                      • 4 oz Vegetable oil

                                      Measure

                                      • - - Teriyaki Glaze:
                                      • 1 qt 1 cup Pineapple juice
                                      • 1 qt Soy sauce, low sodium
                                      • 3 ½ cups Water
                                      • 3 ½ cups Brown sugar
                                      • 1 ½ cups Rice wine vinegar
                                      • 2 Tbsp Garlic, minced
                                      • 2 Tbsp Ginger, minced
                                      • ¾ cup Cornstarch
                                      • - - -
                                      • - - Chicken breast,boneless, skinless
                                      • 1 gal 3 qt Whole grain rice,parboiled, dry
                                      • 3 gal 2 qt Water
                                      • 1 gal *Carrots, medium diced
                                      • 2 qt 2 cups *Red peppers, medium diced
                                      • ½ cup Vegetable oil

                                      Quantity
                                       

                                      50 Servings

                                        Weight

                                        • - - Teriyaki Glaze:
                                        • 1 lb 6 oz Pineapple juice
                                        • 1 lb Soy sauce, low sodium
                                        • 14 oz Water
                                        • 13 ½ oz Brown sugar
                                        • 6.4 oz Rice wine vinegar
                                        • 0.3 oz Garlic, minced
                                        • 0.3 oz Ginger, minced
                                        • 1 ½ oz Cornstarch
                                        • - - -
                                        • 8 lb Chicken breast,boneless, skinless
                                        • 7 lb Whole grain rice, parboiled, dry
                                        • - - Water
                                        • 2 lb 7.2 oz *Carrots, medium diced
                                        • 1 lb 6 ½ oz *Red peppers, medium diced
                                        • 2 oz Vegetable oil

                                        Measure

                                        • - - Teriyaki Glaze:
                                        • 2 ½ cups Pineapple juice
                                        • 2 cups Soy sauce, low sodium
                                        • 1 ¾ cups Water
                                        • 1 ¾ cups Brown sugar
                                        • ¾ cup Rice wine vinegar
                                        • 1 Tbsp Garlic, minced
                                        • 1 Tbsp Ginger, minced
                                        • ¼ cup 1 Tbsp Cornstarch
                                        • - - -
                                        • - - Chicken breast,boneless, skinless
                                        • 3 qt 3 cups Whole grain rice, parboiled, dry
                                        • 1 gal 3 qt 2 cups Water
                                        • 2 qt *Carrots, medium diced
                                        • 1 qt 1 cup *Red peppers, medium diced
                                        • ¼ cup Vegetable oil

                                        100 Servings

                                          Weight

                                          • - - Teriyaki Glaze:
                                          • 2 lb 12 oz Pineapple juice
                                          • 2 lb Soy sauce, low sodium
                                          • 1 lb 14 oz Water
                                          • 1 lb 11 oz Brown sugar
                                          • 12.8 oz Rice wine vinegar
                                          • 0.6 oz Garlic, minced
                                          • 0.6 oz Ginger, minced
                                          • 3 oz Cornstarch
                                          • - - -
                                          • 16 lb Chicken breast,boneless, skinless
                                          • 14 lb Whole grain rice, parboiled, dry
                                          • - - Water
                                          • 4 lb 15 oz *Carrots, medium diced
                                          • 2 lb 13 oz *Red peppers, medium diced
                                          • 4 oz Vegetable oil

                                          Measure

                                          • - - Teriyaki Glaze:
                                          • 1 qt 1 cup Pineapple juice
                                          • 1 qt Soy sauce, low sodium
                                          • 3 ½ cups Water
                                          • 3 ½ cups Brown sugar
                                          • 1 ½ cups Rice wine vinegar
                                          • 2 Tbsp Garlic, minced
                                          • 2 Tbsp Ginger, minced
                                          • ¾ cup Cornstarch
                                          • - - -
                                          • - - Chicken breast,boneless, skinless
                                          • 1 gal 3 qt Whole grain rice,parboiled, dry
                                          • 3 gal 2 qt Water
                                          • 1 gal *Carrots, medium diced
                                          • 2 qt 2 cups *Red peppers, medium diced
                                          • ½ cup Vegetable oil
                                          *See Marketing Guide

                                          Instructions
                                           

                                          • Combine all teriyaki glaze ingredients together in a saucepan (from pineapple juice to cornstarch). Whisk until smooth.
                                          • Place over medium heat and bring to a boil, stirring regularly.
                                          • Boil for 5-7 minutes.
                                          • Remove from heat and set aside.
                                          • Dice raw chicken into 1-inch cubes.
                                          • Put chicken in a large mixing bowl. Pour 3 cups of the teriyaki glaze over the chicken and toss until evenly coated.
                                          • Place chicken on a sprayed sheet pan in a single layer.
                                          • Bake at 350 ºF for 20-30 minutes.
                                            Critical Control Point: Bake chicken until the internal temperature reaches 165 ºF or higher for 15 seconds.
                                          • Add remaining teriyaki glaze and hold at 135 ºF or higher until service.
                                          • In a saucepan, combine the water and rice. Bring to a boil.
                                          • Reduce the heat to low, cover and simmer for 35-45 minutes or until most of the water is absorbed.
                                          • Remove from the heat and hold at 135 ºF or higher until service.
                                          • Toss the carrots and peppers with oil.
                                          • Spread onto a sheet pan.
                                          • Bake at 350 ºF for 20 minutes.
                                            Critical Control Point: Hold for hot service at 135 ºF or higher.
                                          • Serve ½ cup of teriyaki chicken (No. 8 scoop) on a 1 cup serving of rice and top with ¼ cup (No. 16 scoop) of carrots and peppers.

                                          Video

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                                          Nutrition INFORMATION

                                          Baked Teriyaki Chicken State(Iowa) Child Nutrition Agency Developed Recipe for Schools
                                          Amount Per Serving
                                           
                                          0 1 ¾ cup [1/2 cup teriyaki chicken (No. 8 scoop), 1 cup of rice, ¼ cup carrots and peppers (No. 16 scoop)]
                                          Calories
                                          311
                                          Total Fat
                                           
                                          4
                                          g
                                          6
                                          %
                                          Saturated Fat
                                           
                                          1
                                          g
                                          6
                                          %
                                          Cholesterol
                                           
                                          22
                                          mg
                                          7
                                          %
                                          Sodium
                                           
                                          442
                                          mg
                                          19
                                          %
                                          Total Carbohydrate
                                           
                                          53
                                          g
                                          18
                                          %
                                          Dietary Fiber
                                           
                                          3
                                          g
                                          13
                                          %
                                          Total Sugars
                                           
                                          8
                                          g
                                          9
                                          %
                                          Protein
                                           
                                          14
                                          g
                                          28
                                          %
                                          Calcium
                                           
                                          28
                                          mg
                                          3
                                          %
                                          Iron
                                           
                                          2
                                          mg
                                          11
                                          %
                                          N/A=data not available
                                          *Marketing Guide
                                          50 Servings:
                                          Carrots: 3 lb
                                          Red peppers: 1.8 lb
                                          100 Servings:
                                          Carrots: 5.9 lb
                                          Red peppers: 3.5 lb

                                          Notes

                                          *See Marketing Guide for purchasing information on foods that will change during preparation or when a variation of the ingredients is available.
                                          Cooking Process #2: Same Day Service
                                          Yield / Volume
                                          50 Servings:
                                          About 1 qt vegetables or 1 lb 13.8 oz
                                          About 2.8 qt chicken or 5 lb 14 oz
                                          100 Servings:
                                          About 2.1 qt vegetables or 3 lb 11.6 oz
                                          About 1.4 gal chicken or 11 lb 12 oz