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

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!
1 ¾ cup provides 2 ½ oz equivalent meats/meat alternates, ⅛ cup red/orange vegetable, and 2 oz equivalent grains.
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.
2.75 from 4 votes

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


  • 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.


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Nutrition Facts
Baked Teriyaki Chicken State(Iowa) Child Nutrition Agency Developed Recipe
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 Calories from Fat 36
% Daily Value*
Total Fat 4g6%
Saturated Fat 1g6%
Cholesterol 22mg7%
Sodium 442mg19%
Total Carbohydrate 53g18%
Dietary Fiber 3g13%
Total Sugars 8g9%
Protein 14g28%
Calcium 28mg3%
Iron 2mg11%
*Marketing Guide
50 Servings:
Carrots: 3 lb
Red peppers: 1.8 lb
100 Servings:
Carrots: 5.9 lb
Red peppers: 3.5 lb


*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