Ingredients
Recipe Yield:
| Amount |
Item |
| 15 1/2 lb |
Diced chicken, fully cooked, IQF, 1/2" squares |
| 1 gal |
Hot water (180°-190°F) |
| 2 bags |
Foothill Farms® BBQ Teriyaki Sauce Mix (#V429) |
| 8 c |
Water chestnuts, canned, sliced, drained |
| 4 c |
Chopped scallions (tops and bulb), raw |
| 7 1/2 lb |
Rice, Brown, Long Grain, Parboiled |
| 3 bags |
Foothill Farms® Asian Stir Fried Rice Seasoning (6.82 oz each) |
| 10 1/2 qts |
Hot water |
| 9 oz |
Butter (optional) |
Instructions
- To prepare chicken: Thaw chicken in cooler overnight or until fully thawed.
- To prepare sauce: Pour 1 gal hot water into mixing container. Pour contents of both packages of Sauce Mix (24.8 oz each) into water while vigorously stirring with a wire whisk. Continue stirring until mix is dissolved and sauce is smooth. Set aside.
- Divide chicken, water chestnuts and onions among three full line pans. Pour sauce evenly over.
- Place in 350°F convection oven 15 - 20 minutes or until internal temperature reaches 165°F.
- 5.To prepare rice: In three 2” full-size steam table pan, combine 3 ½ qts hot water, 2 ½ lb parboiled brown rice, contents of one Rice Seasoning packet and 3 oz butter (optional) to each pan. Stir well. Cover with foil or pan lid and bake in a 350°F conventional oven 30-35 minutes. Remove from oven and stir well. Return to oven for approximately 10 more minutes, or until water is absorbed.
- Remove from oven and place product in warming cabinet until served. Ensure that hot food is held at a temperature above 140°F.
- Serve 1/2 c Asian Stir Fried Rice with 6.7 oz BBQ Teriyaki Chicken.
