Chicken Stir-Fry USDA Recipe for Family Child Cares

Our Chicken Stir-Fry recipe has diced chicken breast and vegetables cooked in a stir fry sauce.
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Ingredients
 

Measurements

  • ½ cup Soy Sauce
  • 3 tbsp Fresh ginger, chopped
  • 2 tsp Ground black or white pepper
  • 2 tsp Red Pepper Flakes
  • 2 tsp Salt
  • 2 qt Low-sodium chicken broth
  • 1 qt Pineapple juice, 100% juice
  • cup Canola oil
  • 1 qt Water

Weights

  • 3 lb Frozen, cooked diced chicken, thawed 1⁄2" pieces
  • 2 oz Chilli sauce
  • 7 oz Cornstarch
  • oz Garlic, minced
  • 14 oz Sugar
  • 4 lb *Fresh broccoli, chopped
  • 5 lb Frozen edamame, thawed
  • 3 lb Canned pineapple tidbits in 100% juice, drained
  • 2 lb *Fresh carrots, shredded
  • 1 lb *Fresh onions, sliced
  • 1 lb *Fresh red bell peppers, chopped
  • 2 oz Fresh cilantro, chopped

Quantity
 

Measurements

  • ½ cup Soy Sauce
  • 3 tbsp Fresh ginger, chopped
  • 2 tsp Ground black or white pepper
  • 2 tsp Red Pepper Flakes
  • 2 tsp Salt
  • 2 qt Low-sodium chicken broth
  • 1 qt Pineapple juice, 100% juice
  • cup Canola oil
  • 1 qt Water

Weights

  • 3 lb Frozen, cooked diced chicken, thawed 1⁄2" pieces
  • 2 oz Chilli sauce
  • 7 oz Cornstarch
  • oz Garlic, minced
  • 14 oz Sugar
  • 4 lb *Fresh broccoli, chopped
  • 5 lb Frozen edamame, thawed
  • 3 lb Canned pineapple tidbits in 100% juice, drained
  • 2 lb *Fresh carrots, shredded
  • 1 lb *Fresh onions, sliced
  • 1 lb *Fresh red bell peppers, chopped
  • 2 oz Fresh cilantro, chopped

Ingredients
 

Measurements

  • ½ cup Soy Sauce
  • 3 tbsp Fresh ginger, chopped
  • 2 tsp Ground black or white pepper
  • 2 tsp Red Pepper Flakes
  • 2 tsp Salt
  • 2 qt Low-sodium chicken broth
  • 1 qt Pineapple juice, 100% juice
  • cup Canola oil
  • 1 qt Water

Weights

  • 3 lb Frozen, cooked diced chicken, thawed 1⁄2" pieces
  • 2 oz Chilli sauce
  • 7 oz Cornstarch
  • oz Garlic, minced
  • 14 oz Sugar
  • 4 lb *Fresh broccoli, chopped
  • 5 lb Frozen edamame, thawed
  • 3 lb Canned pineapple tidbits in 100% juice, drained
  • 2 lb *Fresh carrots, shredded
  • 1 lb *Fresh onions, sliced
  • 1 lb *Fresh red bell peppers, chopped
  • 2 oz Fresh cilantro, chopped

Quantity
 

Measurements

  • ½ cup Soy Sauce
  • 3 tbsp Fresh ginger, chopped
  • 2 tsp Ground black or white pepper
  • 2 tsp Red Pepper Flakes
  • 2 tsp Salt
  • 2 qt Low-sodium chicken broth
  • 1 qt Pineapple juice, 100% juice
  • cup Canola oil
  • 1 qt Water

Weights

  • 3 lb Frozen, cooked diced chicken, thawed 1⁄2" pieces
  • 2 oz Chilli sauce
  • 7 oz Cornstarch
  • oz Garlic, minced
  • 14 oz Sugar
  • 4 lb *Fresh broccoli, chopped
  • 5 lb Frozen edamame, thawed
  • 3 lb Canned pineapple tidbits in 100% juice, drained
  • 2 lb *Fresh carrots, shredded
  • 1 lb *Fresh onions, sliced
  • 1 lb *Fresh red bell peppers, chopped
  • 2 oz Fresh cilantro, chopped
*See Marketing Guide

Ingredients
 

Measurements

  • ½ cup Soy Sauce
  • 3 tbsp Fresh ginger, chopped
  • 2 tsp Ground black or white pepper
  • 2 tsp Red Pepper Flakes
  • 2 tsp Salt
  • 2 qt Low-sodium chicken broth
  • 1 qt Pineapple juice, 100% juice
  • cup Canola oil
  • 1 qt Water

Weights

  • 3 lb Frozen, cooked diced chicken, thawed 1⁄2" pieces
  • 2 oz Chilli sauce
  • 7 oz Cornstarch
  • oz Garlic, minced
  • 14 oz Sugar
  • 4 lb *Fresh broccoli, chopped
  • 5 lb Frozen edamame, thawed
  • 3 lb Canned pineapple tidbits in 100% juice, drained
  • 2 lb *Fresh carrots, shredded
  • 1 lb *Fresh onions, sliced
  • 1 lb *Fresh red bell peppers, chopped
  • 2 oz Fresh cilantro, chopped

Quantity
 

Measurements

  • ½ cup Soy Sauce
  • 3 tbsp Fresh ginger, chopped
  • 2 tsp Ground black or white pepper
  • 2 tsp Red Pepper Flakes
  • 2 tsp Salt
  • 2 qt Low-sodium chicken broth
  • 1 qt Pineapple juice, 100% juice
  • cup Canola oil
  • 1 qt Water

Weights

  • 3 lb Frozen, cooked diced chicken, thawed 1⁄2" pieces
  • 2 oz Chilli sauce
  • 7 oz Cornstarch
  • oz Garlic, minced
  • 14 oz Sugar
  • 4 lb *Fresh broccoli, chopped
  • 5 lb Frozen edamame, thawed
  • 3 lb Canned pineapple tidbits in 100% juice, drained
  • 2 lb *Fresh carrots, shredded
  • 1 lb *Fresh onions, sliced
  • 1 lb *Fresh red bell peppers, chopped
  • 2 oz Fresh cilantro, chopped
*See Marketing Guide

Ingredients
 

Measurements

  • ½ cup Soy Sauce
  • 3 tbsp Fresh ginger, chopped
  • 2 tsp Ground black or white pepper
  • 2 tsp Red Pepper Flakes
  • 2 tsp Salt
  • 2 qt Low-sodium chicken broth
  • 1 qt Pineapple juice, 100% juice
  • cup Canola oil
  • 1 qt Water

Weights

  • 3 lb Frozen, cooked diced chicken, thawed 1⁄2" pieces
  • 2 oz Chilli sauce
  • 7 oz Cornstarch
  • oz Garlic, minced
  • 14 oz Sugar
  • 4 lb *Fresh broccoli, chopped
  • 5 lb Frozen edamame, thawed
  • 3 lb Canned pineapple tidbits in 100% juice, drained
  • 2 lb *Fresh carrots, shredded
  • 1 lb *Fresh onions, sliced
  • 1 lb *Fresh red bell peppers, chopped
  • 2 oz Fresh cilantro, chopped

Quantity
 

Measurements

  • ½ cup Soy Sauce
  • 3 tbsp Fresh ginger, chopped
  • 2 tsp Ground black or white pepper
  • 2 tsp Red Pepper Flakes
  • 2 tsp Salt
  • 2 qt Low-sodium chicken broth
  • 1 qt Pineapple juice, 100% juice
  • cup Canola oil
  • 1 qt Water

Weights

  • 3 lb Frozen, cooked diced chicken, thawed 1⁄2" pieces
  • 2 oz Chilli sauce
  • 7 oz Cornstarch
  • oz Garlic, minced
  • 14 oz Sugar
  • 4 lb *Fresh broccoli, chopped
  • 5 lb Frozen edamame, thawed
  • 3 lb Canned pineapple tidbits in 100% juice, drained
  • 2 lb *Fresh carrots, shredded
  • 1 lb *Fresh onions, sliced
  • 1 lb *Fresh red bell peppers, chopped
  • 2 oz Fresh cilantro, chopped
*See Marketing Guide

Ingredients
 

Measurements

  • ½ cup Soy Sauce
  • 3 tbsp Fresh ginger, chopped
  • 2 tsp Ground black or white pepper
  • 2 tsp Red Pepper Flakes
  • 2 tsp Salt
  • 2 qt Low-sodium chicken broth
  • 1 qt Pineapple juice, 100% juice
  • cup Canola oil
  • 1 qt Water

Weights

  • 3 lb Frozen, cooked diced chicken, thawed 1⁄2" pieces
  • 2 oz Chilli sauce
  • 7 oz Cornstarch
  • oz Garlic, minced
  • 14 oz Sugar
  • 4 lb *Fresh broccoli, chopped
  • 5 lb Frozen edamame, thawed
  • 3 lb Canned pineapple tidbits in 100% juice, drained
  • 2 lb *Fresh carrots, shredded
  • 1 lb *Fresh onions, sliced
  • 1 lb *Fresh red bell peppers, chopped
  • 2 oz Fresh cilantro, chopped

Quantity
 

Measurements

  • ½ cup Soy Sauce
  • 3 tbsp Fresh ginger, chopped
  • 2 tsp Ground black or white pepper
  • 2 tsp Red Pepper Flakes
  • 2 tsp Salt
  • 2 qt Low-sodium chicken broth
  • 1 qt Pineapple juice, 100% juice
  • cup Canola oil
  • 1 qt Water

Weights

  • 3 lb Frozen, cooked diced chicken, thawed 1⁄2" pieces
  • 2 oz Chilli sauce
  • 7 oz Cornstarch
  • oz Garlic, minced
  • 14 oz Sugar
  • 4 lb *Fresh broccoli, chopped
  • 5 lb Frozen edamame, thawed
  • 3 lb Canned pineapple tidbits in 100% juice, drained
  • 2 lb *Fresh carrots, shredded
  • 1 lb *Fresh onions, sliced
  • 1 lb *Fresh red bell peppers, chopped
  • 2 oz Fresh cilantro, chopped
*See Marketing Guide

Instructions
 

  • Combine chicken, soy sauce, chili sauce, 2⁄3 cup 1 Tbsp 1 tsp cornstarch, 1 Tbsp 2 tsp ginger, 1 Tbsp 2 tsp garlic, black pepper, red pepper flakes, salt, and sugar in a large bowl. Double the amounts for 100 servings.Stir well. Cover tightly and refrigerate. Allow chicken mixture to marinate for 12–24 hours.
    Critical Control Point: Cool to 41°F or lower within 4 hours.
  • Set remaining ginger and garlic aside for step 10. Set remaining cornstarch aside for step 11.
  • Place marinated chicken in a large stock pot uncovered over high heat for 2–3 minutes, stirring constantly.
  • Add 1 qt chicken broth and 2 cups pineapple juice. Double the amounts for 100 servings. Heat to a rolling boil allowing mixture to thicken. Set remaining chicken broth and pineapple juice aside for step 11.
    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.
  • Transfer 2 qt 2 cups (about 5 lb) chicken mixture to a steam table pan (12′′ x 20′′ x 2½′′). Set aside for step 14.
    For 50 servings, use 2 pans.
    For 100 servings, use 4 pans.
  • Boil broccoli in a large stock pot for 60 seconds or until bright green. Drain in a colander. Set aside for step 10.
  • Heat oil in a large stock pot.
  • Add boiled broccoli, edamame, pineapples, carrots, onions, bell peppers, and remaining ginger and garlic. Saute uncovered for 2–3 minutes, stirring occasionally.
  • Add remaining chicken broth and pineapple juice.Heat to a rolling boil. Add remaining cornstarch.
  • Add water. Stir well. Allow mixture to thicken.
    Critical Control Point: Heat to 135°F or higher.
  • Pour 1 gal 1 qt (about 8 lb 15 oz) vegetable mixture over chicken mixture into each steam table pan(12′′ x 20′′ x 2½′′). Stir well.
    For 50 servings, use 2 pan.
    For 100 servings, use 4 pans.
    Critical Control Point: Hold for hot service at 135°F or higher.
  • Garnish with cilantro. Portion with 8 fl oz spoodle (1 cup).

Nutrition INFORMATION

Nutrition Facts
Chicken Stir-Fry USDA Recipe for Family Child Cares
Amount Per Serving (1 g)
Calories 231 Calories from Fat 72
% Daily Value*
Total Fat 8g12%
Cholesterol 18mg6%
Sodium 301mg13%
Potassium 496mg14%
Total Carbohydrates 31g10%
Dietary Fiber 5g21%
Total Sugars 19g21%
Protein 12g24%
Vitamin D 0IU0%
Calcium 63mg6%
Iron 2mg11%
*
*Marketing Guide

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 #3: Complex Food Preparation.
Yield / Volume