Thai Vegetable Stir Fry With Brown Rice & Chicken
By kathy m. from Tolland High School, Tolland, Ct.
Description
A colorful blend of chicken, fresh carrots, mushrooms and red pepper over wholesome brown rice. "A trilogy of flavors-spicy, salty, and sweet that apeals to the taste buds on mulitiple of levels".
Nutrition Facts
Serving size: 1 ea.
| Calories | 362 |
| From Fat | 27.64% |
| From Saturated Fat | 3.18% |
| From Sugar | 6.9% |
| Sodium | 576mg |
Ingredients
| Ingredient | 6 servings | 50 servings |
|---|---|---|
| brown rice | 4 1/2 cups/1.875 lb | 37 1/2 cups/15.625 lbs |
| canola oil | 2 tbsp | 3/4 cup |
| chicken stock, heated | 3/4 cup | 5 cups |
| onions, chopped | 1/2 cup/2 oz | 5 cups/1.25 lbs |
| broccoli, florets | 2 1/2 cups/10 oz | 20 cups/3 lbs |
| mushrooms, sliced | 3/4 cup/3 oz | 4 CUPS/.75 lbs |
| carrots, julienne | 1 1/2 cups/6 oz | 13 1/2 cups/3 lbs |
| zucchini, sliced thin | 3/4 cup/3 oz | 4 1/2 cups/1 lbs |
| red pepper, thin strips | 1 cup/4 oz | 8 cups/1.75 lbs |
| stir fry sauce (minors | 3/4 cup | 6 3/4 cup |
| garlic cloves, whole, chopped | 8 cloves | 40 cloves |
| srirachi chili sauce | 1/2 tsp | 2 tbsp |
| diced chicken, thawed | 2 1/4 cups/1.125 lbs | 18 3/4 cup/9.375 lbs |
Preparation
Recipe:_Thai Vegetable Stir Fry W/ Brown Rice & Chicken -secondary
Ingredients
servings 6
weight measure
servings 50
_____________________weight measure
Directions
- Sanitize work area with bleach & water solution.
- Wash hands.
Put on food service gloves
Brown Rice*cooked
- use recipe B-03 for cooking instructions
1.875 lbs
4 ½ cups
(3/4 cup ea.)
15.625 lbs
37 ½ cups
(3/4 cup ea.)
- wash all vegetables and cut to desired size
- in large cooking pan or kettle place oil and heat over med-high heat
- add onion and carrot, stir fry 1-2 min till caramelized
Canola oil
Chicken stock, heated
Onions, chopped
Broccoli, florets
2 oz
10 oz
2 tbsp
¾ cup
½ cup
2 ½ cup
1.25 lbs
3 lbs
¾ cup
5 cups
5 cups
20 cups
- place broccoli in stem pan and steam 3 min add to onion
- add pepper strips, garlic, mushrooms and zucchini stir fry 4 min till crisp
- CCP: heat to 140 F or higher for at least 15 seconds
- add hot chicken broth, stir
- add stir fry sauce and chili sauce stir till incorporated
Mushrooms, sliced
Carrots, julienne
Zucchini, sliced thin
Red pepper, thin strips
3 oz
6 oz
3 oz
4 oz
¾ cup
1 ½ cups
¾ cup
1 cup
.75 lbs
3 lbs
1 lbs
1.75 lbs
4 cups
13 ½ cups
4 ½ cups
8 cups
- place diced chicken in steam pan and heat 5 min till heated
- CCP: heat to at least 165 F or higher for 15 seconds
- add to vegetables and mix
- place in hotel pan and put in preheated steam table
- place cooked rice in preheated steam table
Stir fry sauce (minors)
Garlic cloves, whole, chopped
Srirachi chili sauce
Diced chicken, thawed
1.125 lbs
3/4 cup
8 cloves
½ tsp
2 ¼ cups
9.375 lbs
6 ¾ cup
40 cloves
2 tbsp
18 ¾ cup
- CCP: hold for hot service at 140 F or higher
- With gloved hands take Chinese container and place ¾ cup (6 oz spoodle) of rice. Then, vegetables & chicken mixture = 1 ½ cup or 1- 8 oz spoodle and 1- 4 oz spoodle)
Serving Size: 1 Thai stir fry provides 3.0 oz. meat/meat alternate, 1 cup vegetable and 1.5 serving grains/bread
*If product is below 140F for 2 hours, product must be reheated to 165F for 15 seconds.
*If product is below 140F for 4 hours or more, dispose of product and record in the action column of the temperature log sheet
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