Chicken Stir-Fry Fajita, Squash and Corn
Servings
Makes 50
Share
Ingredients
- 1 1/2 gallon Water, hot
- 6 lb Long Grain Brown Rice
- 2 tsp Granulated Garlic
- 1/4 cup & 2/3 Tbsp Taco Seasoning Mix
- 2 2/3 Tbsp Cilantro
- 1 cup Vegetable Oil
- 8 lb Fajita Chicken Strips
- 8 lb Sweet Potato, diced
- 4 lb Peppers & Onion Blend
- 4 lb Cut Corn
- 1 qt Green Chilies
- 1/2 #10 can Diced Tomato
- 1 1/3 Tbsp Regular Grind Black Pepper
- 2 Tbsp Ground Cumin
- 1 1/3 Tbsp Garlic Powder
Recipe Preparation
- Boil water.
- Place 3 lb brown rice in each steam table pan (12″ x 20″ x 2 1/2″).
- Pour water (3 quarts per steam table plan) over brown rice. Stir. Cover pans tightly.
- Bake: Convention Oven: 350°F (176°C), Convection Over: 325°F (162°)
- Remove from oven and let stand covered for 5 minutes.
- Spring brown rice with granulated garlic and half of salt-free seasoning, reserving the other half for step 8. Mix well. Fold in cilantro.
- Heat oil in a roasting pan/square head pan (20 7/8″ x 3/8W” x 7″) on top of the stove.
- Add chicken, squash, and remaining salt-free seasoning. Stir-fry over high heat for 10 minutes or until squash is tender.
- Add onions and peppers, corn, green chilies, tomatoes, black pepper, cumin, and garlic powder. Continue to stir-fry over medium-high heat for no more than 7 minutes to maintain the crunchiness of the vegetables. DO NOT OVERCOOK.
- Reduce heat to low and simmer for 2 minutes.
- Portion 6 fl oz spoodle (3/4 cup) stir-fry mix over #8 scoop (1/2 cup) brown rice.
Source: USDA Recipes for Healthy Kids Cookbook
