28 pounds (50 each) Skinless chicken thighs, bone-in, thawed if frozen
5 cups Kikkoman Less Sodium Teriyaki Marinade & Sauce
½ cup Fresh ginger root, minced
6 pounds 6 ounces Canned sliced peaches, drained
9 pounds 3 ounces (12 ½ cups) Slice, frozen (IQF) peaches, thawed, drained
25 - 50 cups Steamed brown rice
56 pounds (100 each) Skinless chicken thighs, bone-in, thawed if frozen
10 cups Kikkoman Less Sodium Teriyaki Marinade & Sauce
1 cup Fresh ginger root, minced
12 pounds 12 ounces Canned sliced peaches, drained
18 pounds 6 ounces (25 cups) Slice, frozen (IQF) peaches, thawed, drained
50 - 100 cups Steamed brown rice
Spray full size 2-inch steamtable pans with pan release spray. For 50 servings use 2 pans, for 100 servings use 4 pans.
Place 25 skinless chicken thighs into each pan. Combine the Kikkoman Less Sodium Teriyaki Marinade & Sauce and minced fresh ginger, and divide evenly between each pan, pouring the sauce over the chicken. Divide the sliced peaches evenly between each pan, tucking the peaches around the chicken thighs. Optional: cover and refrigerate overnight.
Cover and bake in a preheated 350°F oven for 30 minutes. Remove from the oven and baste the chicken with the pan juices. Cover and return to the oven and bake for an additional 15-30 minutes or until the internal temperature reaches 165°F for 15 seconds. Remove from the oven and hold hot at or above 140°F until service.
To serve, place ½ to 1 cup of steamed brown rice in the serving container. Place 1 chicken thigh on top of the rice. Use a 3-ounce portion server to serve the cooked slice peaches and sauce over the top. Garnish with optional fresh cilantro sprig or sliced green onions.