Stir Fry, Chicken and Vegetable

Desired Servings

Serving Sizes by WeightServing Sizes by VolumeServing Each
Elementary4 ozElementary12 TbspElementaryN/A
Secondary6 ozSecondary1 CSecondaryN/A
Recipe Total Yield
Volume8 gal
Weight48.5 lb
AnalysisMeat / Meat Alternate (oz)Grains / Breads (Servings)Vegetables / Fruits (Cups)
IngredientsInstructionAs PurchasedPrepped by WeightPrepped by VolumePrepped Each
Chicken, Diced Cooked 25 lb25 lb5 gal, 2 qt
Sauce, Teriyaki Glaze1 pt, 1 C4.63 lb1 qt, 1.5 pt
Soup Base, Chicken1 oz1 oz1 Tbsp, 1 tsp
WATER2.5 lb1 qt, 1 C
Vegetable Oil12 Tbsp6 oz12 Tbsp
Sesame Oil12 Tbsp6 oz12 Tbsp
Garlic, Freshchopped4.54 oz4 oz12 Tbsp
Ginger, Freshpeeled, chopped8 oz8 oz1 pt, 8 Tbsp
Carrot, Whole1/8 inch slices7 lb6.31 lb1 gal, 2 qt
Broccoliflorets6 lb5 lb2 gal, 2 qt
Pepper, RedSeeded Sliced6 lb4.19 lb1 gal, 2 qt
Onion, Yellowpeeled, sliced5 lb4.5 lb1 gal, 3 qt


  1. The following instructions call for batch cooking in 4 pound batches. This can be adjusted based on the size of the cooking vessel available.
  2. Thaw chicken under refrigeration for 2 days before using.
  3. Marinate chicken in 2/3 of the teriyaki marinade overnight.
  4. Whisk chicken base into water.
  5. Combine the oils.
  6. Combine the ginger and garlic.
  7. Combine Carrots, broccoli, peppers, and onions.
  8. Heat 1/4 cup of oil mixture over high heat.
  9. Stirfry the vegetables in 4 lb batches until crisp/tender (do not overcook or vegetables will be soggy after being held hot or reheated).
  10. Add 1/4 cup of ginger/garlic mixture towards the end of cooking and continue to stir fry for 1 minute.
  11. Deglaze each batch with 1 cup chicken stock.
  12. Add 1/2 cup teriyaki sauce and remove vegetables from heat. Keep warm.
  13. Repeat for remaining vegetables.
  14. Follow same stir frying directions above for the chicken.
  15. When all chicken has been cooked, combine with the vegetables and mix well.
  16. Transfer to 2 inch pans.
  17. If cooking for same day service, hold hot according to HACCP SOP.
  18. Otherwise, cool according to HACCP SOP.
  19. Reheat in a 350 degree oven to 165 degrees.

Serving Guidelines

Type of Pans Needed:2" Hotel Pan
Number of Pans Needed:3.9
Weight Per Pan:12 lb
Elementary Portions Per Pan:48
Secondary Portions Per Pan:32
Elementary Serving Utensil:6 oz. Spoodle
Secondary Serving Utensil:8 oz. Spoodle
Elementary Cost per Serving:$0.42
Secondary Cost per Serving:$0.62