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Stir-Fry Fajita Chicken, Squash, and Corn (2nd Place Winner) USDA Recipe for Schools

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.
NSLP/SBP CREDITING INFORMATION
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.
Course: Main Course
Keyword: Schools
Age Group: Ages 6-18
Serving Size: 50-100
Program Type: School Meals
Program Meal Type: Lunch, Supper
Conventional Meal Category: Main Dish (Entrée)
Program Meal Component: Grains, Meats, Vegetables
Vegetable Subgroup: Red-Orange Vegetables, Starchy Vegetables, Other Vegetables
Meal Service Temperature: Hot
Cooking Method: Bake, Boil, Sauté
Season: Fall, Winter
50 Servings
Calories: 396.34

Ingredients

50 Servings

    Weight

    • - - Water
    • 6 lb Brown rice, long-grain, regular, dry
    • - - Granulated garlic
    • - - Salt-free chili-lime seasoning blend
    • - - Fresh cilantro, chopped
    • - - canola oil
    • 2 lb *Fresh onions, diced
    • 8 lb Frozen, cooked fajita chicken strips, thawed
    • 8 lb *Fresh butternut squash, peeled, cubed ½”
    • 2 lb *Fresh red bell peppers, diced ½”
    • 4 lb Frozen corn, thawed, drained
    • 2 lb Canned, diced green chilies
    • 2 lb 4 oz Canned low-sodium diced tomatoes
    • - - Ground black pepper
    • - - Ground cumin
    • - - Garlic powder

    Measure

    • 1 gal 2 qt Water
    • 3 qt 3 cups Brown rice, long-grain, regular, dry
    • 2 tsp Granulated garlic
    • ¼ cup 2 tsp Salt-free chili-lime seasoning blend
    • ½ cup Fresh cilantro, chopped
    • 1 cup canola oil
    • 1 qt 2¼ cups *Fresh onions, diced
    • 2 gal Frozen, cooked fajita chicken strips, thawed
    • 1 gal 2½ qt *Fresh butternut squash, peeled, cubed ½”
    • 1 qt 2 cups *Fresh red bell peppers, diced ½”
    • 2 qt 3 cups Frozen corn, thawed, drained
    • 1 qt (1 No. 10 can) Canned, diced green chilies
    • 1 qt ½ cup (½ No. 10 can) Canned low-sodium diced tomatoes
    • 1 Tbsp 1 tsp Ground black pepper
    • 2 Tbsp Ground cumin
    • 1 Tbsp 1 tsp Garlic powder

    100 Servings

      Weight

      • - - Water
      • 12 lb Brown rice, long-grain, regular, dry
      • - - Granulated garlic
      • - - Salt-free chili-lime seasoning blend
      • - - Fresh cilantro, chopped
      • - - Canola oil
      • 4 lb *Fresh onions, diced
      • 16 lb Frozen, cooked fajita chicken strips, thawed
      • 16 lb *Fresh butternut squash, peeled, cubed ½”
      • 4 lb *Fresh red bell peppers, diced ½”
      • 8 lb Frozen corn, thawed, drained
      • 4 lb - Canned, diced green chilies
      • 4 lb 8 oz Canned low-sodium diced tomatoes
      • - - Ground black pepper
      • - - Ground cumin
      • - - Garlic powder

      Measure

      • 3 gal Water
      • 1 gal 3½ qt Brown rice, long-grain, regular, dry
      • 1 Tbsp 1 tsp Granulated garlic
      • ½ cup 1⅓ Tbsp Salt-free chili-lime seasoning blend
      • 1 cup Fresh cilantro, chopped
      • 2 cups Canola oil
      • 3 qt ½ cup *Fresh onions, diced
      • 4 gal Frozen, cooked fajita chicken strips, thawed
      • 3 gal 1 qt *Fresh butternut squash, peeled, cubed ½”
      • 3 qt *Fresh red bell peppers, diced ½”
      • 1 gal 1½ qt Frozen corn, thawed, drained
      • 2 qt (2 No. 10 cans) Canned, diced green chilies
      • 2 qt 1 cup (1 No. 10 can) Canned low-sodium diced tomatoes
      • 2 Tbsp 2 tsp Ground black pepper
      • ¼ cup Ground cumin
      • 2 Tbsp 2 tsp Garlic powder

      -

      50 Servings

        Weight

        • - - Water
        • 6 lb Brown rice, long-grain, regular, dry
        • - - Granulated garlic
        • - - Salt-free chili-lime seasoning blend
        • - - Fresh cilantro, chopped
        • - - canola oil
        • 2 lb *Fresh onions, diced
        • 8 lb Frozen, cooked fajita chicken strips, thawed
        • 8 lb *Fresh butternut squash, peeled, cubed ½”
        • 2 lb *Fresh red bell peppers, diced ½”
        • 4 lb Frozen corn, thawed, drained
        • 2 lb Canned, diced green chilies
        • 2 lb 4 oz Canned low-sodium diced tomatoes
        • - - Ground black pepper
        • - - Ground cumin
        • - - Garlic powder

        Measure

        • 1 gal 2 qt Water
        • 3 qt 3 cups Brown rice, long-grain, regular, dry
        • 2 tsp Granulated garlic
        • ¼ cup 2 tsp Salt-free chili-lime seasoning blend
        • ½ cup Fresh cilantro, chopped
        • 1 cup canola oil
        • 1 qt 2¼ cups *Fresh onions, diced
        • 2 gal Frozen, cooked fajita chicken strips, thawed
        • 1 gal 2½ qt *Fresh butternut squash, peeled, cubed ½”
        • 1 qt 2 cups *Fresh red bell peppers, diced ½”
        • 2 qt 3 cups Frozen corn, thawed, drained
        • 1 qt (1 No. 10 can) Canned, diced green chilies
        • 1 qt ½ cup (½ No. 10 can) Canned low-sodium diced tomatoes
        • 1 Tbsp 1 tsp Ground black pepper
        • 2 Tbsp Ground cumin
        • 1 Tbsp 1 tsp Garlic powder

        100 Servings

          Weight

          • - - Water
          • 12 lb Brown rice, long-grain, regular, dry
          • - - Granulated garlic
          • - - Salt-free chili-lime seasoning blend
          • - - Fresh cilantro, chopped
          • - - Canola oil
          • 4 lb *Fresh onions, diced
          • 16 lb Frozen, cooked fajita chicken strips, thawed
          • 16 lb *Fresh butternut squash, peeled, cubed ½”
          • 4 lb *Fresh red bell peppers, diced ½”
          • 8 lb Frozen corn, thawed, drained
          • 4 lb - Canned, diced green chilies
          • 4 lb 8 oz Canned low-sodium diced tomatoes
          • - - Ground black pepper
          • - - Ground cumin
          • - - Garlic powder

          Measure

          • 3 gal Water
          • 1 gal 3½ qt Brown rice, long-grain, regular, dry
          • 1 Tbsp 1 tsp Granulated garlic
          • ½ cup 1⅓ Tbsp Salt-free chili-lime seasoning blend
          • 1 cup Fresh cilantro, chopped
          • 2 cups Canola oil
          • 3 qt ½ cup *Fresh onions, diced
          • 4 gal Frozen, cooked fajita chicken strips, thawed
          • 3 gal 1 qt *Fresh butternut squash, peeled, cubed ½”
          • 3 qt *Fresh red bell peppers, diced ½”
          • 1 gal 1½ qt Frozen corn, thawed, drained
          • 2 qt (2 No. 10 cans) Canned, diced green chilies
          • 2 qt 1 cup (1 No. 10 can) Canned low-sodium diced tomatoes
          • 2 Tbsp 2 tsp Ground black pepper
          • ¼ cup Ground cumin
          • 2 Tbsp 2 tsp Garlic powder

          Instructions

          • 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.

          Notes

          *See Marketing Guide for purchasing information on foods that will change during
          preparation or when a variation of the ingredient is available.

          Nutrition

          Serving: 0¾ cup (6 fl oz spoodle) | Calories: 396.34 | Total Carbohydrate: 58.87g | Protein: 19.52g | Total Fat: 10.01g | Saturated Fat: 1.69g | Cholesterol: 62.31mg | Sodium: 574.4mg | Dietary Fiber: 7.06g | Vitamin A: 7346.86IU | Vitamin C: 44.16mg | Calcium: 57.97mg | Iron: 2.37mg