Teriyaki Bowl
This recipe meets the USDA guidelines for K12 and childcare programs. It was developed by HSUS’s expert chefs and approved by HSUS’s registered dietitians. You can find this recipe below for 50 servings and for 100 servings.
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Process #2 – Same day service
Skill level: advanced
Servings: 50
Ingredients
3 lbs. 2 oz. Chicken-free strips, 1 oz. meat alternate equivalent*
¾ gallon + ½ cup (1 ¼ – #10 cans) Garbanzo beans, canned, drained, rinsed
1 lb. Broccoli florets, fresh or 2 lbs. 12 oz. Broccoli florets, frozen
3 lbs. Carrots, shredded
2 lbs. 12 oz. Sugar snap peas, frozen
2 lbs. 8 oz. Cabbage, sliced
1 cup Vegetable broth, low sodium or water
1 ½ quarts Prepared Teriyaki Sauce, such as Foothill Farms, La Choy or Schwan’s brands
Grain preparation:
6 lbs. 4 oz. Brown rice, dried or Whole grain-rich noodles (Yakisoba or spaghetti), dry
½ gallon Water
Servings: 100
Ingredients
6 lbs. 4 oz. Chicken-free strips, 1 oz. meat alternate equivalent*
3 lbs. 2 oz.
1 ½ gallons + 1 cup (2 ½ -#10 cans) Garbanzo beans, canned, drained, rinsed
2 lbs. Broccoli florets, fresh or 5 lbs. 8 oz. Broccoli florets, frozen
3 lbs. Carrots, shredded
5 lbs. 8 oz. Sugar snap peas, frozen
5 lbs. Cabbage, sliced
1 pint Vegetable broth, low sodium or water
3 quarts Prepared Teriyaki Sauce, such as Foothill Farms, La Choy or Schwan’s brands
Grain preparation:
12 lbs. 8 oz. Brown rice, dried or Whole grain-rich noodles (Yakisoba or spaghetti), dry
1 gallon Water
Preparation
HACCP – Standard Operating Procedure – Use hand washing procedures before starting recipe.
HACCP – Standard Operating Procedure- Wash all produce before starting this recipe.
1. Prepare grain as follows:
a. If using noodles, prepare al dente; drain and keep warm. If desired, add a small amount of oil to the noodles to prevent them from sticking.
b. Prepare rice by combining with water and cooking. Fluff. Place in warmer until service.
*Recommended cooking method: Steam or bake, covered for approximately 15 minutes. Alternative cooking method: Heat to a rolling boil. Cook until water is absorbed, about 30-40 minutes. Stir once. Cover and cook an additional 10 minutes over low heat.
HACCP Critical Control Point: Hold at 135°F or higher.
2. Meanwhile, chop the chicken-free strips with a knife or vertical cutter mixer (VCM).
3. Combine broccoli, carrots, sugar snap peas, garbanzo beans, chicken-free cubes, vegetable broth/water in a tilt skillet or wok. Sauté for 5-10 minutes, until vegetables are tender.
4. Add the teriyaki sauce to the vegetables; mix to combine. Continue to sauté for another 5 minutes, until heated through.
5. Transfer to a pan, cover and hold in warmer until meal service.
HACCP Critical Control Point: Hold at internal temperature of 135°F or above.
Serving information
Portion 1 cup of teriyaki mixture on top of one cup of brown rice or noodles.
Each bowl provides 2 meat/meat alternates, 2 ounce equivalent grains and ½ cup other vegetable.
OR
Portion ½ cup of teriyaki mixture on top of ½ cup of brown rice or noodles.
Each bowl provides 1 meat/meat alternates, 1 ounce equivalent grains and ¼ cup other vegetable.
Nutrition information per 2 m/ma, 2 oz. grain serving
Calories: 426 Total Fat: 5g Saturated Fat: 1g Monounsaturated Fat: 1g Polyunsaturated Fat: 1g Trans Fat: 0g Cholesterol: 0mg Carbohydrate: 73g Fiber: 12g Total Sugar: 11g Protein: 23g Sodium: 455mg Vitamin A: 255μg Vitamin C: 33mg Calcium: 96mg Iron: 4mg Folate: 102μg
