| Ingredients | Instruction | As Purchased | Prepped by Weight | Prepped by Volume | Prepped Each |
|---|
| Chicken, Diced Cooked | | 25 lb | 25 lb | 5 gal, 2 qt | |
| Sauce, Teriyaki Glaze | | 1 pt, 1 C | 4.63 lb | 1 qt, 1.5 pt | |
| Soup Base, Chicken | | 1 oz | 1 oz | 1 Tbsp, 1 tsp | |
| WATER | | | 2.5 lb | 1 qt, 1 C | |
| Vegetable Oil | | 12 Tbsp | 6 oz | 12 Tbsp | |
| Sesame Oil | | 12 Tbsp | 6 oz | 12 Tbsp | |
| Garlic, Fresh | chopped | 4.54 oz | 4 oz | 12 Tbsp | |
| Ginger, Fresh | peeled, chopped | 8 oz | 8 oz | 1 pt, 8 Tbsp | |
| Carrot, Whole | 1/8 inch slices | 7 lb | 6.31 lb | 1 gal, 2 qt | |
| Broccoli | florets | 6 lb | 5 lb | 2 gal, 2 qt | |
| Pepper, Red | Seeded Sliced | 6 lb | 4.19 lb | 1 gal, 2 qt | |
| Onion, Yellow | peeled, sliced | 5 lb | 4.5 lb | 1 gal, 3 qt | |
|
Method- The following instructions call for batch cooking in 4 pound batches. This can be adjusted based on the size of the cooking vessel available.
- Thaw chicken under refrigeration for 2 days before using.
- Marinate chicken in 2/3 of the teriyaki marinade overnight.
- Whisk chicken base into water.
- Combine the oils.
- Combine the ginger and garlic.
- Combine Carrots, broccoli, peppers, and onions.
- Heat 1/4 cup of oil mixture over high heat.
- Stirfry the vegetables in 4 lb batches until crisp/tender (do not overcook or vegetables will be soggy after being held hot or reheated).
- Add 1/4 cup of ginger/garlic mixture towards the end of cooking and continue to stir fry for 1 minute.
- Deglaze each batch with 1 cup chicken stock.
- Add 1/2 cup teriyaki sauce and remove vegetables from heat. Keep warm.
- Repeat for remaining vegetables.
- Follow same stir frying directions above for the chicken.
- When all chicken has been cooked, combine with the vegetables and mix well.
- Transfer to 2 inch pans.
- If cooking for same day service, hold hot according to HACCP SOP.
- Otherwise, cool according to HACCP SOP.
- Reheat in a 350 degree oven to 165 degrees.
|
