Teriyaki Chicken and Cabbage
25 servings
CACFP Home Childcare Crediting Information
2 chicken thighs and ½ cup cabbage provides:
- ½ cup vegetable.
- 2 oz eq meat.
Ingredients
Teriyaki Chicken and Cabbage
| ¾ cup Soy sauce, reduced-sodium |
| 2 Tbsp + 2 tsp Vegetable oil |
| 1 tsp Black pepper, ground |
| 1 tsp Garlic powder |
| 1 tsp Ginger, ground |
| 50 (8 lb 13 oz) Chicken, thighs, boneless, skinless |
| 1 gal + 3 qt (5 lb 2 oz) Cabbage, fresh, shredded, ¼ |
Teriyaki Chicken and Cabbage Directions
- 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 a small bowl and refrigerate at 40 °F or lower for use in step 9 (referred to as “reserved marinade”).
- Divide the remaining marinade between plastic steam table pan (12" x 20" x 2½").
- For 25 servings, use 2 pans.
- Place chicken in dish. Cover. Marinate in the refrigerator at 40 °F or lower for 2 hours. Flip chicken to marinate the other side. Cover. Marinate in the refrigerator for 2 more hours. Wash hands after touching uncooked chicken (see notes).
- Preheat oven to 400 °F.
- Evenly divide and spread shredded cabbage on the bottom of clean steam table pan (12" x 20" x 2½").
- For 25 servings, use 2 pans.
- Remove chicken from marinade. Discard any remaining marinade. Top cabbage with chicken. Wash hands after touching uncooked chicken (see notes).
- Pour the reserved marinade over the chicken.
- Bake for 25 minutes. Heat to an internal temperature of 165 °F or higher for at least 15 seconds.
- Serve 2 chicken thighs and ½ cup (#8 scoop) of cooked cabbage. Serve immediately, or keep warm at 140 °F or higher.
Notes
- Chicken can be marinated overnight in the refrigerator at 40 °F or lower. If marinating overnight, marinade should cover the chicken thighs to prevent the need to flip them over.
- Do not re-use marinade.
Source: Team Nutrition CACFP Easy Recipe Project.
