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Recipe for Thai Chicken with Brown Rice

Tender Thai Chicken recipe with brown rice developed by the California Culinary Centers for school food service menu planning.

Thai Chicken with Brown Rice

For more recipes visit the CA Culinary Centers Standardized Recipes web page. Share your results with us on Twitter @CDENutrition External link opens in new window or tab..

Yields 50 Servings

This recipe yields one–12 inch by 20 inch by 4 inch steam table pan of rice and one–12 inch by 20 inch by 4 inch steam table pan of Thai chicken, or 50–¾ cup servings of rice and 50–¼ cup servings of Thai chicken.

Ingredients

Ingredients list includes measure by weight or volume. Choose one measure, either weight or volume, for the ingredient. Weight is listed first in bold.

  • 6 pounds and 8 ounces frozen, cooked chicken fajita strips, (U.S. Department of Agriculture [USDA] food item)
  • 1 pound as purchased (AP) fresh garlic cloves
  • 3 ounces AP fresh cilantro
  • 8 ounces AP fresh green onions
  • 3½ cups low sodium soy sauce
  • ½ cup rice vinegar
  • 2 tablespoons granulated sugar
  • 1 teaspoon cayenne pepper
  • 1 gallon water
  • Pan release spray
  • 2 quarts dry, regular, long grain brown rice (USDA food item)
  • 1 pound AP fresh green onions
  • 1 pound and 8 ounces AP fresh limes

Directions

To Prepare in Advance
  1. Thaw chicken in refrigerator at 41°F or lower one day in advance. Critical Control Point (CCP): Thaw chicken in refrigerator at 41°F or lower.
To Prepare Marinade
  1. Peel, trim, and mince garlic to measure 1 cup.
  2. Rinse cilantro under cool running water. Trim and chop cilantro to measure 1 cup.
  3. Rinse green onions under cool running water. Trim and chop green onions into ½ inch pieces to measure 1 cup.
  4. Combine soy sauce, vinegar, sugar, and cayenne pepper in mixing bowl. Add garlic, cilantro, and green onions to mixture. Stir to combine.
  5. Place thawed chicken in one–12 inch by 20 inch by 6 inch pan.
  6. Pour marinade over chicken. Mix the marinade with chicken to cover chicken completely.
  7. Cover pan with parchment or foil; hold marinated chicken in refrigerator overnight at 41°F or lower. CCP: Hold marinated chicken in the refrigerator overnight at 41°F or lower.
To Prepare Rice
  1. Preheat convection oven to 350°F.
  2. Bring water to a boil in pot.
  3. Spray one–12 inch by 20 inch by 4 inch steam table pan with pan release spray to coat.
  4. Add rice to pan.
  5. Pour boiling water over rice and cover pan tightly with foil. Bake at 350°F for 45 to 50 minutes.
  6. Remove rice from oven and fluff with fork to loosen rice.
  7. Rinse green onions under cool running water. Trim and chop green onions into ¼ inch pieces to measure 2 cups. Add green onions to rice and combine.
  8. Rinse limes under cool running water. Cut limes and squeeze out juice to measure ½ cup. Pour and mix juice with the rice. Hold rice for service. CCP: Hold rice for service at 135°F or higher.
To Prepare Chicken
  1. Remove marinated chicken from refrigerator. Place chicken in a single layer into one–12 inch by 20 inch by 4 inch pan. Bake chicken at 350°F until internal temperature reaches 165°F for at least 15 seconds. CCP: Bake chicken at 350°F until internal temperature reaches 165°F or higher for 15 seconds.
  2. Hold chicken in warmer at 135°F until ready to serve. CCP: Hold chicken at 135°F or higher.
  3. Serve ¾ cup or 6 ounce ladle of rice mixture and top with ¼ cup or one number 16 scoop of Thai Chicken mixture.

Nutritional Analysis

  • Calories, in K calories: 202
  • Carbohydrates, in grams: 38
  • Protein, in grams: 12.60
  • Saturated fat, in grams: 0.80
  • Trans fat, in grams: 0
  • Total fat, in grams: 3.60
  • Sodium, in milligrams: 778.90

Recipe Options

The CA Culinary Centers have calculated and tested the yields for this standardized recipe. You may choose to vary the spices in the recipe to meet the taste preferences of your students. For example, using a 1.5 to 2 ratio for spices when doubling the recipe yield from 50 to 100. However, changing or substituting any other ingredients may result in a different yield, meal contribution, or dietary specification, and should be considered a different recipe. To learn more about how to standardize your recipe visit the CA Culinary Centers Standardized Recipes web page Resources tab.

Yields 100 Servings

This recipe yields two–12 inch by 20 inch by 4 inch steam table pans of rice and two–12 inch by 20 inch by 4 inch steam table pans of Thai chicken, or 100–¾ cup servings of rice and 100–¼ cup servings of Thai chicken.

Ingredients

Ingredients list includes measure by weight or volume. Choose one measure, either weight or volume, for the ingredient. Weight is listed first in bold.

  • 13 pounds frozen, cooked chicken fajita strips, (U.S. Department of Agriculture [USDA] food item)
  • 2 pounds as purchased (AP) fresh garlic cloves
  • 6 ounces AP fresh cilantro
  • 1 pound AP fresh green onions
  • 1 quart and 3 cups low sodium soy sauce
  • 1 cup rice vinegar
  • ¼ cup granulated sugar
  • 2 teaspoons cayenne pepper
  • 2 gallons water
  • Pan release spray
  • 1 gallon dry, regular, long grain brown rice (USDA food item)
  • 2 pounds AP fresh green onions
  • 3 pounds AP fresh limes

Directions

To Prepare in Advance
  1. Thaw chicken in refrigerator at 41°F or lower one day in advance. Critical Control Point (CCP): Thaw chicken in refrigerator at 41°F or lower.
To Prepare Marinade
  1. Peel, trim, and mince garlic to measure 2 cups.
  2. Rinse cilantro under cool running water. Trim and chop cilantro to measure 2 cups.
  3. Rinse green onions under cool running water. Trim and chop green onions into ½ inch pieces to measure 2 cups.
  4. Combine soy sauce, vinegar, sugar, and cayenne pepper in mixing bowl. Add garlic, cilantro, and green onions to mixture. Stir to combine.
  5. Place thawed chicken in two–12 inch by 20 inch by 6 inch pans.
  6. Pour marinade over chicken. Mix the marinade with chicken to cover chicken completely.
  7. Cover pan with parchment or foil; hold marinated chicken in refrigerator overnight at 41°F or lower. CCP: Hold marinated chicken in the refrigerator overnight at 41°F or lower.
To Prepare Rice
  1. Preheat convection oven to 350°F.
  2. Bring water to a boil in pot.
  3. Spray two–12 inch by 20 inch by 4 inch steam table pans with pan release spray to coat.
  4. Add rice to pans.
  5. Pour boiling water over rice and cover pan tightly with foil. Bake at 350°F for 45 to 50 minutes.
  6. Remove rice from oven and fluff with fork to loosen rice.
  7. Rinse green onions under cool running water. Trim and chop green onions into ¼ inch pieces to measure 1 quart. Add green onions to rice and combine.
  8. Rinse limes under cool running water. Cut limes and squeeze out juice to measure 1 cup. Pour and mix juice with the rice. Hold rice for service. CCP: Hold rice for service at 135°F or higher.
To Prepare Chicken
  1. Remove marinated chicken from refrigerator. Place chicken in a single layer into two–12 inch by 20 inch by 4 inch pans. Bake chicken at 350°F until internal temperature reaches 165°F for at least 15 seconds. CCP: Bake chicken at 350°F until internal temperature reaches 165°F or higher for 15 seconds.
  2. Hold chicken in warmer at 135°F until ready to serve. CCP: Hold chicken at 135°F or higher.
  3. Serve ¾ cup or 6 ounce ladle of rice mixture and top with ¼ cup or one number 16 scoop of Thai Chicken mixture.

Nutritional Analysis

  • Calories, in K calories: 202
  • Carbohydrates, in grams: 38
  • Protein, in grams: 12.60
  • Saturated fat, in grams: 0.80
  • Trans fat, in grams: 0
  • Total fat, in grams: 3.60
  • Sodium, in milligrams: 778.90

Recipe Options

The CA Culinary Centers have calculated and tested the yields for this standardized recipe. You may choose to vary the spices in the recipe to meet the taste preferences of your students. For example, using a 1.5 to 2 ratio for spices when doubling the recipe yield from 50 to 100. However, changing or substituting any other ingredients may result in a different yield, meal contribution, or dietary specification, and should be considered a different recipe. To learn more about how to standardize your recipe visit the CA Culinary Centers Standardized Recipes web page Resources tab.

General Recipe Information

Category

  • Hot plate recipes

Serving Suggestion

  • Yield 50 or yield 100–3/4 cup or 6 ounce ladle servings of rice and ¼ cup or number 16 scoop servings of Thai Chicken.

Contribution to Meal Pattern

The contribution to the meal pattern for this recipe is based on the suggested serving size above.

  • 1 ounce equivalents meat/meat alternative
  • 0.5 ounce equivalents whole grain-rich

If you decide to modify this recipe or serving size, you may use the tools available on the CA Culinary Centers Standardized Recipes web page Resources tab to create your own standardized recipe or find the contribution to the meal pattern.

U.S. Department of Agriculture Food Items

  • Frozen, fully cooked chicken fajita strips
  • Dry, regular, long grain brown rice

Recipe Roots (Flavor Profile)

  • Southeast Asia

Preparation Time

  • Preparation: 45 minutes for 50 servings or 60 minutes for 100 servings
  • Cook: 50 minutes for 50 or 100 servings

Critical Control Point (CCP)

  • CCP: Thaw chicken in refrigerator at 41°F or lower.
  • CCP: Hold marinated chicken in the refrigerator overnight at 41°F or lower.
  • CCP: Hold rice for service at 135°F or higher.
  • CCP: Bake chicken at 350°F until internal temperature reaches 165°F or higher for 15 seconds.
  • CCP: Hold chicken at 135°F or higher.

Kid Rating

Three-fork kid rating.

Culinary Center

Conejo Valley Unified School District

 

Questions:   Nutrition Services Division | 800-952-5609
Last Reviewed: Monday, June 12, 2023
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