Asian flavors have grown in popularity in American culture and restaurants. Chicken Satay, similar to the recipe on NutriStudents K-12 weeks 10 and 30, is simply grilled meat (generally skewered) with a flavorful sauce.
Servings: 100
Serving Size: one chicken breast, 1/2 cup rice and a 1/4 cup sauce
Ingredients
Chicken
100 Chicken breast grilled – Advance Pierre (9835)
3/4 CUP + 1 Tbsp + 2 Tsp Oil soybean – Chef’s Pride (54107) OR USDA (100442)
Seasoned Brown Rice
6.25 LB Brown rice – Producers (R2PX25QCO) OR Riceland (24519) OR USDA (100500)
19-3/4 CUP + 1 Tbsp + 2 Tsp Water
1-1/2 CUP + 1 Tsp Oil soybean Chef’s Pride (54107) OR USDA (100442)
1 Tbsp + 1 Tsp Garlic granulated
1 Tbsp + 1 Tsp Salt kosher
1 Tbsp Curry powder
Sauce
6-1/8 CUP + 1 Tbsp + 2 Tsp Sun Butter (19010)
19-1/2 CUP + 1 Tsp Sugar White – United (810079)
2-1/4 CUP + 1 Tbsp + 1 Tsp Garlic Granulated
3/4 CUP + 1 Tsp Cayenne Pepper
1/8 CUP + 2 Tsp Yogurt Plain
1/8 CUP + 2 Tsp Sauce Soy – Kikkoman (171)
1 Tbsp + 2 Tsp Salt Kosher
3 CUPS + 1 Tbsp + 2 Tsp Cilantro Fresh 30 Ct
Instructions
Chicken
Cooking method: 4” deep full hotel pan in standard oven
1. Place thawed chicken into the pan.
2. Add oil and mix well.
3. Wrap pan with plastic wrap & tinfoil.
HACCP: keep cooled below 41° until ready to cook.
4. Preheat oven to 325° (*if using a convection oven, decrease temp by 25° to 50°*)
5. Heat until entrée reaches 165° or above, hold above 135° until end of service.
Seasoned Rice
Cooking method: 4” deep full hotel pan in standard oven OR steamer
1. Place rice & water into the pan.
2a. If cooking in oven, wrap pan with plastic wrap & tinfoil.
Or
2b. If cooking with steamer, place lid on pan.
HACCP: keep cooled below 41° until ready to cook.
3. Preheat oven to 325° (if using a convection oven, decrease temp by 25° to 50°)
4. Heat until entrée reaches 165° or above, hold above 135° until end of service.
5. Add spices and mix well.
Sauce
Cooking method: no cook
1. Add Sun Butter, yogurt, spices & cilantro into a blender and mix well.
HACCP: keep cooled below 41° until ready to serve.
Service: Serve each student one chicken breast, 1/2 cup rice and a 1/4 cup sauce.
Creditable Products
- Advance Pierre #9835 (1 Each, Credits As 2 Meat/Meat Alternative)
- USDA 100500 (1 Oz, Credits As 1 Whole Grain Rich Equivalents)
- Riceland 3520024519 (1 Oz, Credits As 1 Whole Grain Rich Equivalents)
- Producers R2PX25QC0 (1 Oz, Credits As 1 Whole Grain Rich Equivalents)