Chicken Rice Bowl

Serves: 
24

A rice bowl can offer the ultimate in customization if you give patrons a choice of proteins, vegetables and condiments as toppings. Here, chicken, mushrooms and green beans, combine with hoisin and sherry for a tasty and healthy one-bowl meal.

Ingredients

1 1/2 cups vegetable oil
12 cups stemmed, halved shiitake mushrooms
12 cups green beans, cut into 2-in. pieces
6 lb. chicken breast, thinly sliced into 1 by 3-in. pieces
1 1/2 cups hoisin sauce
1/2 cup dry sherry
24 cups cooked white rice

Steps

  1. For each serving, to order: In wok or sauté pan, heat 1 tbsp. oil over high heat. Add 1/2 cup mushrooms and 1/2 cup beans; stir-fry about 3 min. or until slightly softened.
  2. Add 4 oz. chicken; stir-fry about 2 min. or until chicken starts to brown. Lower heat; add 1 tbsp. hoisin sauce and 1 tsp. sherry. Simmer about 1 minute or until chicken is cooked through and coated with sauce.
  3. Scoop 1 cup rice into bowl; spoon chicken mixture over rice. Serve immediately.
     
Source: Kikkoman USA

More From FoodService Director

Ideas and Innovation
vote buttons pins

On every other Thursday of our four-week cycle menu, we allow K-8 students to pick the entree choices. The media center specialist for each of the participating schools sets up the list of entree items on a computer for voting, and the winning entrees are given to cafeteria managers two weeks before the upcoming month to put into production. Students really like this, as it promotes ownership of the menu.

Ideas and Innovation
chalkboard

We highlight our North Carolina products on a large chalkboard in our dining halls, and also list any produce we bring in from our own agroecology farm. It helps tell our story—positive and local.

Ideas and Innovation
raised garden beds

We have raised garden beds that residents can reserve and use to grow their own plants. Whenever a resident brings me fresh produce from their own garden, I try and incorporate it into a dish. If I do end up using it, I will display the resident’s name and what the produce was next to the dish on the menu.

Ideas and Innovation
chartwells teaching kids

Curriculum for the mobile teaching kitchen centers around a single kid-friendly recipe, using ingredients that can provide talking points for nutrition, sustainability and food origins. “The recipe is the lesson,” Saidel says. “Every ingredient is an opportunity to talk.”

Earlier this year, Saidel, Perkins and Harvey did a student demo featuring roasted chicken and white bean tacos with greens and citrus salsa. “We can say, ‘Why are we using chicken instead of beef? Why are there some beans in here?’ You can talk about plant proteins and the sustainability and health message around...

FSD Resources