Honey Garlic Chicken Stir Fry State (Georgia) Child Nutrition Agency Developed Recipe

Age Group: Ages 6-18
Serving Size: 50-100
Classic chicken stir-fry loaded with a combination of sauteed vegetables, including carrots, red peppers, zucchini, Vidalia onions, broccoli, squash, and mushrooms in a sweetened soy sauce. 
1 cup (8 fl oz spoodle) provides ¼ cup red/orange vegetable, ⅛ cup dark green vegetable, ¼ cup other vegetable, ⅛ cup additional vegetable, 2 oz equivalent meats/meat alternates 
Fiscal Year 2021 Cohort A Team Nutrition Training Grant for School Meal Recipe Development Georgia Department of Education-School Nutrition Division 
*This recipe was developed and standardized by a State Child Nutrition Agency. USDA has not tested this recipe.
4.60 from 5 votes

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Prep Time 45 minutes
Cook Time 15 minutes
Total Time 1 hour


  • Wash and dry all produce. Pre-heat skillet over medium-high heat.
  • Slice carrots into ¼ inch rounds. Cut broccoli into bite-size pieces. Remove seeds from peppers and slice into strips. Slice zucchini into ¼ inch rounds. Julienne onions. Slice mushrooms into ⅛ inch slices.
  • Pre-heat half the oil in a tilt skillet. 
    For 50 servings, use ⅜ cup of oil. 
    For 100 servings, use ¾ cup of oil. 
  • Add all vegetables (except garlic) and cook for approximately 9 minutes or until vegetables are crisp and tender. Note: Do not overcook the vegetables. This will create better flavor, color, and texture. 
  • Add remaining canola oil, sesame oil, chicken, garlic, and black pepper. Cook for approximately 3 minutes until chicken’s internal temperature reaches 165 ºF. 
    Critical Control Point: Heat to 165 ºF or higher for at least 15 seconds. 
  • In a bowl, whisk together water, honey, soy sauce, and cornstarch. 
  • Pour the soy sauce mixture over the stir-fry. 
  • Stir the stir-fry while allowing the sauce to come to soft boil. This thickens the sauce. Once the sauce begins to thicken (about 3-5 minutes), the stir-fry is ready. 
    Critical Control Point: Heat to 135 ºF or higher for at least 15 seconds. 
  • Place the stir-fry in steamtable pans. Serve immediately or cover and place in a warmer until ready for service. 
    Critical Control Point: Hold for hot service at 135 ºF or higher, or chill for later use in pans with no more than 2 inch depth of food. Cool to
    70 ºF within 2 hours and 40 ºF or lower within 4 hours. Reheat to a minimum of 165 ºF for at least 15 seconds. 
  • Serve 1 cup. Portion with 8 fl oz spoodle.


Nutrition Facts
Honey Garlic Chicken Stir Fry State (Georgia) Child Nutrition Agency Developed Recipe
Amount Per Serving 1 cup ( 8 fl oz spoodle)
Calories 206 Calories from Fat 54
% Daily Value*
Total Fat 6g9%
Saturated Fat 1g6%
Cholesterol 42mg14%
Sodium 174mg8%
Total Carbohydrate 23g8%
Dietary Fiber 2.2g9%
Total Sugars 16.7g19%
Protein 16g32%
Vitamin C 60mg73%
Calcium 36mg4%
Iron 1.2mg7%
Vitamin A 1812mcg
*Marketing Guide
50 Servings:
Carrots: 4 lb 1 ¼ oz 
Broccoli: 3 lb 1 ½ oz 
Peppers, Red: 3 lb 7 oz 
Squash, Summer, Zucchini: 2 lb 
Onion, mature: 2 lb 4oz 
Mushrooms: 4 lb 10 oz 
100 Servings:
Carrots: 8 lb 2 ½ oz 
Broccoli: 6 lb 3 oz 
Peppers, Red: 6 lb 14 oz 
Squash, Summer, Zucchini: 4 lb 
Onion, mature: 4 lb 8 oz 
Mushrooms: 9 lb 4 oz 


*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 5 gal 1qt 2 1/2 cups 
About 22 lb 
100 Servings:
About 10 gal 3 qt ¾ cups 
About 44 lb