Sweet Sesame Chicken Stir Fry


By Jennifer B. from Abraham Lincoln Elementary School, Kingsport, TN.

Description

Sweet Sesame Chicken Stir Fry is an entree that children and adults will love!  The nutty flavor of the sesame seed and whole grain gives the dish a richness that is typically not found in reduced fat recipes.  The color and texture will appeal to many with the use of fresh carrots, red peppers, and broccoli.  The dish will appeal to school foodservice with a reasonable cost per serving, and the use of commodity diced chicken.   

Nutrition Facts

Serving size: 8oz

Calories277
From Fat34.56%
From Saturated Fat5.52%
From Sugar6%
Sodium523mg

Ingredients

Ingredient 6 servings 50 servings
Chicken, diced, commodity12 oz6lb 4oz
Carrots, baby, fresh2.75 oz1lb 8oz
Broccoli, florets, frozen4.333 oz2 lb 4oz
Peppers, red, fresh2.75 oz1lb 8oz
Sesame seed, hulled3 tsp8tbsp 1tsp
Vegetable oil3 tbsp1 1/2 c 1 tbsp
Brown rice5.5 oz2lb 14 oz
Soy sauce6 tbsp3c 2tbsp
Water1/2 c1qt 2 2/3 tbsp
Garlic powder3/4 tsp2tbsp 1/4 tsp
Sesame oil2 tbsp1c 2tsp
Sugar, white, granulated2 tbsp1c 2 tsp

Preparation

Combine rice and 2 1/2 quarts hot water in steam table pans. Stir. Cover and steam for about 35 minutes – until most of the water is absorbed. Remove from the steamer and keep warm. Wash vegetables and drain. Julienne carrots, and cut red peppers into long strips after removing the seeds. Thaw and drain broccoli. Place sesame seeds on a cookie sheet or bun pan and roast at 350 degrees for 8 minutes. Using the braising pan at 350 degrees, pour in oils and diced chicken. For 6 servings, can use large skillet/wok and use med to high heat.
Heat chicken and oils for approximately 5 minutes, stirring constantly.
Add sugar, garlic powder, water, soy sauce, sesame seeds, carrots, peppers, and broccoli to the chicken, stirring well.
Simmer for approximately 10 minutes. Do not overcook vegetables – should stay tender-crisp. Transfer the stir fry from the braising pan to steam table pans and serve or store in food warmer until use. Serve ½ cup rice on platter and top with chicken/sautéed vegetables using a 4 oz spoodle.