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)
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.