Recipe for Chicken Yakitori

Yields 60 Servings

This recipe yields 60–½ cup or one number 8 scoop servings of chicken yakitori.

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.

• 15 pounds as purchased (AP), frozen, fully-cooked chicken fajita strips, (U.S. Department of Agriculture food item)
• 3 cups low sodium soy sauce
• 1½ cups granulated sugar
• ¾ cup white vinegar
• 3 cups water
• 2 tablespoons nonstick cooking spray
• 1 pound AP fresh green onions

Directions

To Prepare in Advance

1. Thaw chicken in refrigerator two days prior to preparation. Critical Control Point (CCP): Thaw chicken in refrigerator at 41°F or lower.

To Prepare Yakitori Sauce

2. Mix soy sauce, sugar, vinegar, and water in 5 quart saucepan. Bring to boil and simmer for 5 minutes. Set aside.

To Prepare Chicken

3. Preheat oven to 325°F for convection or 350°F conventional oven.
4. Dice chicken into bite size pieces. Place in 2 gallon bowl.
5. Mix yakitori sauce with wire whisk. Add half of sauce to chicken, mix well. Reserve other half of sauce.
6. Spread chicken on two–18 inch by 26 inch by 1 inch sheet pans.
7. Spray pan release spray over chicken.
8. Cook chicken uncovered in preheated oven for 15 minutes
9. Pour remaining half of yakitori sauce over chicken.
10. Continue cooking chicken in oven for an additional 10 minutes or until internal temperature reaches 165°F. CCP: Cook chicken until internal temperature reaches 165°F or higher for 15 seconds.
11. Note: For one day in advance preparation, cool cooked chicken yakitori to 41°F in 6 hours cooling time. CCP: If chicken held for next day service, reduce temperature from 135°F to 70°F within two hours and from 70°F to 41°F or colder within an additional four hours.

To Prepare for Service

12. Hold chicken yakitori for service. CCP: Hold chicken yakitori at 135°F or higher for service.
13. Portion ½ cup or number 8 scoop of chicken yakitori over brown rice or whole grain-rich pasta or bed of fresh vegetables.

Nutritional Analysis

• Calories, in K calories: 170
• Carbohydrates, in grams: 9.03
• Protein, in grams: 22.98
• Saturated fat, in grams: 2.09
• Trans fat, in grams: 0
• Total fat, in grams: 7.35
• Sodium, in milligrams: 1,004.61

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 120 Servings

This recipe yields 120–½ cup or one number 8 scoop servings of chicken yakitori.

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.

• 30 pounds as purchased (AP), frozen, fully-cooked chicken fajita strips, (U.S. Department of Agriculture food item)
• 1 quart and 2 cups low sodium soy sauce
• 3 cups granulated sugar
• 1½ cups white vinegar
• 1 quart and 2 cups water
• ¼ cup nonstick cooking spray
• 2 pounds AP fresh green onions

Directions

To Prepare in Advance

1. Thaw chicken in refrigerator two days prior to preparation. Critical Control Point (CCP): Thaw chicken in refrigerator at 41°F or lower.

To Prepare Yakitori Sauce

2. Mix soy sauce, sugar, vinegar, and water in 8 quart saucepan. Bring to boil and simmer for 5 minutes. Set aside.

To Prepare Chicken

3. Preheat oven to 325°F for convection or 350°F conventional oven.
4. Dice chicken into bite size pieces. Place in 13 quart bowl.
5. Mix yakitori sauce with wire whisk. Add half of sauce to chicken, mix well. Reserve other half of sauce.
6. Spread chicken on four–18 inch by 26 inch by 1 inch sheet pans.
7. Spray pan release spray over chicken.
8. Cook chicken uncovered in preheated oven for 15 minutes
9. Pour remaining half of yakitori sauce over chicken.
10. Continue cooking chicken in oven for an additional 10 minutes or until internal temperature reaches 165°F. CCP: Cook chicken until internal temperature reaches 165°F or higher for 15 seconds.
11. Note: For one day in advance preparation, cool cooked chicken yakitori to 41°F in 6 hours cooling time. CCP: If chicken held for next day service, reduce temperature from 135°F to 70°F within two hours and from 70°F to 41°F or colder within an additional four hours.

To Prepare for Service

12. Hold chicken yakitori for service. CCP: Hold chicken yakitori at 135°F or higher for service.
13. Portion ½ cup or number 8 scoop of chicken yakitori over brown rice or whole grain-rich pasta or bed of fresh vegetables.

Nutritional Analysis

• Calories, in K calories: 170
• Carbohydrates, in grams: 9.03
• Protein, in grams: 22.98
• Saturated fat, in grams: 2.09
• Trans fat, in grams: 0
• Total fat, in grams: 7.35
• Sodium, in milligrams: 1,004.61

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
• Recipes with condiments

Serving Suggestion

• Yield 60 or yield 120–½ cup or one number 8 scoop servings of chicken yakitori.
• Optional serving suggestions: The serving suggestions below are optional and are not included in nutrient or meal pattern component analysis.
  • Serve over bed of fresh vegetables (shredded carrots, cucumber, and purple cabbage).
  • Serve over brown rice or whole grain rotini pasta or spaghetti.

Contribution to Meal Pattern

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

• 2 ounce equivalents meat/meat alternative

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

Recipe Roots (Flavor Profile)

• Japan

Preparation Time

• Preparation: 35 minutes for 60 servings or 24 minutes for 120 servings
• Cook: 25 minutes for 60 or 120 servings

Critical Control Point (CCP)

• CCP: Thaw chicken in refrigerator at 41°F or lower.
• CCP: Cook chicken until internal temperature reaches 165°F or higher for 15 seconds.
• CCP: If chicken held for next day service, reduce temperature from 135°F to 70°F within two hours and from 70°F to 41°F or colder within an additional four hours.
• CCP: Hold chicken yakitori at 135°F or higher for service.

Kid Rating

Culinary Center

Davis Joint Unified School District