Skip to main content

Spicy Teriyaki Chicken and Broccoli

Image for Spicy Teriyaki Chicken and Broccoli
plate

Yield

40 Servings

kikkoman products used:

ingredients

6 pounds 4 ounces Chicken, cooked, USDA unseasoned strips
2-1/2 cups Kikkoman Less Sodium Teriyaki Glaze
1-1/2 teaspoonsCrushed red chilies
5 pounds Brown rice, dry
7 pounds 8 ounces (20 cups) Broccoli florets, IQF
3 tablespoons 1 teaspoon Sesame seeds (optional)

directions

Thaw chicken in refrigerator at or below 41°F for 24 to 48 hours in advance. Spray a full-size 2-inch steamtable pan with pan release spray. Place chicken in the prepared pan. Preheat the oven to 350°F.

 

Measure the Kikkoman Less Sodium Teriyaki Glaze into a liquid measuring cup and stir in the crushed red chilies. Pour the sauce over the chicken and stir to evenly distribute. Cover tightly with foil and bake in a preheated 350°F oven for about 20 minutes.

 

CCP: Cook to a minimum internal temperature of 135°F.

 

CCP: Hold, covered, at 135°F or higher until service.

 

Prepare brown rice according to the manufacturer’s directions.

 

CCP: Hold brown rice hot at 135°F or higher until service.

 

Just before service, place 3 pounds of IQF broccoli florets into a perforated 2-inch full-size steamtable pan. Steam just until tender crisp and bright green. The time will vary depending on equipment. Do not overcook.

 

CCP: Heat to a minimum internal temperature of 135°F.

 

To serve, place 1 cup cooked brown rice into the serving container. Place 3 ounces of the chicken over the steamed brown rice. Place 1/2 cup steamed broccoli florets alongside the chicken. Sprinkle the chicken and broccoli with about 1/4 teaspoon sesame seeds.

THE STORY OF SOY SAUCE

Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.

READ THE STORY OF SOY SAUCE
Click to scroll back to the top