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5 from 1 vote

Teriyaki Chicken and Cabbage USDA Recipe for Family Child Care Homes

Introduce new flavors with this tasty meal.
CACFP CREDITING INFORMATION
1⁄2 cup vegetable
2 oz eq meat
SOURCE
Team Nutrition CACFP Easy Recipe Project
Prep Time4 hours 20 minutes
Cook Time25 minutes
Total Time4 hours 45 minutes
Keyword: lunch/supper, Ages 6-18, 6 serving
Age Group: Ages 6-18
Serving Size: 6
Program Type: CACFP
Program Meal Type: Lunch, Supper
Conventional Meal Category: Main Dish (Entrée)
Program Meal Component: Meats, Vegetables
Vegetable Subgroup: Other Vegetables
Meal Service Temperature: Hot
Cooking Method: Bake
Season: Fall, Spring
6 servings
Calories: 220

Ingredients

  • 3 Tbsp Soy sauce, reduced-sodium
  • 2 tsp Vegetable oil
  • ¼ tsp Black pepper, ground
  • ¼ tsp Garlic powder
  • ¼ tsp Ginger ground
  • 2 lb 1¾ oz Chicken, thighs, boneless, skinless (about 12 chicken thighs)
  • 6⅔ cups Cabbage, fresh, shredded, ¼” thick

-

  • 3 Tbsp Soy sauce, reduced-sodium
  • 2 tsp Vegetable oil
  • ¼ tsp Black pepper, ground
  • ¼ tsp Garlic powder
  • ¼ tsp Ginger ground
  • 2 lb 1¾ oz Chicken, thighs, boneless, skinless (about 12 chicken thighs)
  • 6⅔ cups Cabbage, fresh, shredded, ¼” thick

Instructions

  • Wash hands with soap and water for at least 20 seconds.
  • Prepare marinade: In a medium bowl, combine soy sauce, vegetable oil, pepper, garlic powder, and ginger. Whisk until smooth.
  • Pour half of marinade mixture into the bottom of two 9” x 13” glass or ceramic baking dishes. Refrigerate the other half of the marinade mixture at 40 °F or lower for use in step 9 (referred to as “reserved marinade”).
  • Place chicken in baking dishes. Cover. Marinate in the refrigerator at 40 °F or lower for 2 hours. Flip chicken to marinate other side. Cover. Marinate in the refrigerator for 2 more hours. Wash hands after touching uncooked chicken (see chef tips).
  • Preheat oven to 400 °F.
  • Divide cabbage in half and spread shredded cabbage on the bottom of two clean 9” x 13” baking dishes.
  • Remove chicken from marinade. Discard any remaining marinade (see chef tips).
  • Place chicken on top of cabbage (6 pieces per baking dish). Wash hands after touching uncooked chicken.
  • Pour the reserved marinade over the chicken.
  • Bake for 25 minutes. Heat chicken to an internal temperature of 165 °F or higher for at least 15 seconds.
  • Serve 2 chicken thighs and ½ cup of cooked cabbage. Serve immediately, or keep warm at 140 °F or higher.

Nutrition

Serving: 2chicken thighs and ½ cup cabbage | Calories: 220 | Total Carbohydrate: 6g | Protein: 25g | Total Fat: 10g | Saturated Fat: 3g | Cholesterol: 86mg | Sodium: 332mg | Dietary Fiber: 2g | Total Sugars: 2g | Calcium: 50mg | Iron: 1mg