Ingredients
- 22 lbs of fresh blueberries
- 30 lbs of grilled/sliced chicken
- 1⁄8 cup of kosher salt
- 1 tablespoon of pepper
- 1 gallon of teriyaki sauce
- 6 oz of black sesame seeds
- 14 lbs of dry brown rice
- 8 #10 cans of pineapple, canned in juice, drained
- 10 lbs of fresh, largely diced red pepper
- 5 lbs of fresh, thinly sliced onion
- 15 lbs of fresh, sliced mushrooms
- 20 lbs of frozen crinkle cut carrots
- 20 lbs of fresh bite-sized broccoli
- 1 cup of oil
Blueberry Teriyaki Sauce Ingredients
- 2 pints of fresh or frozen blueberries
- 4 cups of low sodium soy sauce
- 8 cups of room temperature water
- 4 tablespoons of ground ginger
- 2 tablespoons of garlic powder
- 3 cups of brown sugar
- 1 cup of cornstarch
- 3 cups of cold pineapple juice
Instructions
- Wash and dry blueberries; keep cold for service
- Divide chicken into 8, 4-inch deep hotel pans
- Heat chicken using manufacturer’s directions; keep hot
- Cook rice using manufacturer’s directions; keep hot
- Reserve pineapple juice for sauce recipe
- Combine pineapple and cut vegetables (approx. ¾-inch pieces) in a large bowl; toss with oil, salt and pepper
- Using 8 sheet pans, spread vegetables mixture evenly and roast at 375 F for 10-15 minutes; keep hot
- Add 2 cups of teriyaki sauce to each pan of chicken and stir to combine; keep hot
- Transfer hot vegetables to warm hotel pans, cover and keep hot
- At time of service, place ½ cup rice in bottom of food tray/bowl, top with 1 cup vegetable blend and 2 oz of teriyaki chicken; sprinkle with sesame seeds
- Serve ¼ cup blueberries on the side
- HACCP CCP: Heat all poultry to 165 F; hold all hot food at or above 140 F
- Note: the cooking time should be decreased if the vegetables are cut smaller; the cooking time should be increased if vegetables are cut larger
Blueberry Teriyaki Sauce Instructions
- In a 2-gallon stock pot, combine blueberries, soy sauce, water, ginger and brown sugar
- Cook mixture over medium high heat, stir occasionally and bring to a boil
- Combine cornstarch and cold pineapple juice in a separate bowl; stir until smooth to make a slurry
- Combine cornstarch/pineapple juice slurry into hot sauce
- Return to a boil (sauce will thicken completely at a boil); keep hot for service
- HACCP CCP: Hold sauce at or above 140 F