Chicken and Rice Bowl with Wild Blueberry Teriyaki Sauce
Fun and flavorful wild blueberry teriyaki chicken with edamame, carrots, and red bell peppers served on a bed of rice with wild blueberry teriyaki sauce.
1 Bowl
2 oz. eq. meat, ½ cup vegetable, 1 oz. eq. whole grain
| Wild Blueberry Teriyaki Sauce: | |
| 2 lbs | Wild blueberries, frozen |
| ¾ cup | Soy sauce, less sodium |
| 1 tsp | Ginger, ground |
| 1 tsp | Garlic, granulated |
| 1 TBSP | Oil, sesame |
| ¼ cup | Vinegar, apple cider |
| 1 TBSP | Sugar, brown |
| 2 TBSP | Cornstarch |
| 2 TBSP | Water |
| 3 lbs 2 oz | Chicken, cooked, diced |
| 1 lb 10 oz | Rice, brown, long grain, parboiled |
| 6½ cups | Water |
| 1 ¼ lb | Edamame, shelled, blanched |
| 1 ¼ lb | Red bell peppers, julienne |
| 1 lb 10 oz | Carrots, shredded |
| 1½ cups | Green onions, cut on bias |
| ½ cup | Sesame seeds, optional |
| Wild Blueberry Teriyaki Sauce: | |
| 4 lbs | Wild blueberries, frozen |
| 1 ½ cups | Soy sauce, less sodium |
| 2 tsp | Ginger, ground |
| 2 tsp | Garlic, granulated |
| 2 TBSP | Oil, sesame |
| ½ cup | Vinegar, apple cider |
| 2 TBSP | Sugar, brown |
| ¼ cup | Cornstarch |
| ¼ cup | Water |
| 6 ¼ lbs | Chicken, cooked, diced |
| 3 ¼ lbs | Rice, brown, long grain, parboiled |
| 3 ¼ qts | Water |
| 2 ½ lbs | Edamame, shelled, blanched |
| 2 ½ lbs | Red bell peppers, julienne |
| 3 ¼ lbs | Carrots, shredded |
| 3 cups | Green onions, cut on bias |
| 1 cup | Sesame seeds, optional |
Nutrients per servings: See nutrition panel
1.For teriyaki sauce: combine the wild blueberries, soy sauce, ginger, garlic, sesame oil, apple cider vinegar, and brown sugar to a pot. Bring to a boil over high heat. Remove from heat and puree with immersion blender. Return to heat. Once simmering, mix cornstarch and water together to make a slurry. Add slurry to the wild blueberry teriyaki sauce and simmer until thickened.
2.Preheat oven to 400°F. 4. Mix chicken with 1 pint of sauce. Coat to combine. Place in 2-inch steamtable pan and bake, uncovered, for 25 minutes. stirring occasionally.
3.Combine rice and water into a steamtable pan. Stir to combine. Cover tightly.
OVEN METHOD: Cook in a 350 °F oven for 35 to 40 minutes.
STEAMER METHOD: Cook in a steamer for 25 to 30 minutes.
Remove from oven or steamer and let sit for 10 to 15 minutes. Cool properly.
4.To serve: In a serving bowl, place ½ cup (#8 scoop) of rice. Top with 2 ounces glazed, cooked chicken. Add ¼ cup (#16 scoop) of shredded carrots, 1/8 cup of edamame, and ⅛ cup julienne red bell peppers. Serve with 1 ounce of Wild Blueberry teriyaki sauce.
1.For teriyaki sauce: combine the wild blueberries, soy sauce, ginger, garlic, sesame oil, apple cider vinegar, and brown sugar to a pot. Bring to a boil over high heat. Remove from heat and puree with immersion blender. Return to heat. Once simmering, mix cornstarch and water together to make a slurry. Add slurry to the wild blueberry teriyaki sauce and simmer until thickened.
2.Preheat oven to 400°F. 4. Mix chicken with 1 quart of sauce. Coat to combine. Place in 2-inch steamtable pan and bake, uncovered, for 25 minutes. stirring occasionally.
3.Combine rice and water into a steamtable pan. Stir to combine. Cover tightly.
OVEN METHOD: Cook in a 350 °F oven for 35 to 40 minutes.
STEAMER METHOD: Cook in a steamer for 25 to 30 minutes.
Remove from oven or steamer and let sit for 10 to 15 minutes. Cool properly.
4.To serve: In a serving bowl, place ½ cup (#8 scoop) of rice. Top with 2 ounces glazed, cooked chicken. Add ¼ cup (#16 scoop) of shredded carrots, 1/8 cup of edamame, and ⅛ cup julienne red bell peppers. Serve with 1 ounce of Wild Blueberry teriyaki sauce.
Critical Control Points for Food Safety:
Heat chicken to 165 °F or higher for at least 15 seconds.
Heat rice to 135 °F for at least 15 seconds. Cool rice from 135 °F to 70 °F in 2 hours and from 70 °F to 41°F in 4 more hours.
