Make This: Chicken Satay

Date: December 11, 2019 Posted by Amy Mail Twitter Facebook

chicken satay blog.jpg

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)

 

Download recipes, instructions and nutritional detail.



Tags: recipe
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