16 Sep Teriyaki Chicken (for Baby Watson’s)
This recipe was originally developed as a Bulk Recipe for Baby Watson's for distribution to several outlets in the Boston area. Again, this is a Bulk Recipe. Baby Watson's used this product as an ingredient in their famous Strollers, a Fast Food take-away, eat-on-the-run pita sandwich. This recipe makes enough for about 100 pita sandwiches using 3 to 4 ounces of the recipe per sandwich. Therefore, use the recipe as a guide, because it is doubtful that it scales very well.
| Servings | Prep Time |
| 100 4 ounce servings | 1 hour |
| Cook Time |
| 1 hour |
|
|
|
|
This recipe was originally developed as a Bulk Recipe for Baby Watson's for distribution to several outlets in the Boston area. Again, this is a Bulk Recipe. Baby Watson's used this product as an ingredient in their famous Strollers, a Fast Food take-away, eat-on-the-run pita sandwich. This recipe makes enough for about 100 pita sandwiches using 3 to 4 ounces of the recipe per sandwich. Therefore, use the recipe as a guide, because it is doubtful that it scales very well.
|
Ingredients
- 1 gallon Water
- 2 tbsps. Salt
- 1 cup Soybeab Oil
- 6 each Peppers, Mixed, Sliced (about 2 lbs.)
- 4 each Onions, Spanish, sliced (about 3.25 lbs.)
- 4 cloves Garlic, Fresh, minced
- 3/4 gallon Rice, White, Long-grain (about 5.25 lbs.)
- 2 tbsps. Sesame Oil (added with Rice)
- 1/2 cup Chicken Base (added to the Water)
- 1/2 cup Ginger, Fresh, grated
- 2 cups Scallions, chopped
- 2 cups Water, Cold (for starch slurry)
- 4 cups Tamari Sauce (2 cups at a time)
- 1/2 lb. Corn Starch
- 10 lbs. Chicken, Cooked, diced (Bulk Pack, Boneless White and Dark meat, Cooked)
- 4 tbsps. Parsley, Fresh, chopped
- 1 tbsp. Cayanne Pepper, ground
- 1 tbsp. Garlic, Granulated
Servings: 4 ounce servings
Units:
Instructions
Chicken Stock Mix
- Bring to boil 1 gallon of Water with 2 tbsps. Salt, and the Chicken Base; keep warm.
Vegetables and Rice
- Prepare all the vegetables and set aside.
- If using Raw Chicken, cooking it, cool it, and dice it. (I employed Prepared, Cooked, Diced, Frozen Chicken packed in 10# Bags... I made this in a commissary kitchen.) Thaw Chicken if necessary, and set aside.
- In a large pot or steam-jacketed kettle, heat the soybean oil.
- Sauté the vegetables lightly. (Reserve the Ginger, Scallions and Chopped Parsley)
- Stir in the rice.
- Add the Sesame Oil.
- Add the Chicken Stock Mix to cover the rice.
- Cook on medium heat till liquid is level with rice, or until rice is tender.
Corn Starch Slurry
- Whisk together 2 cups Cold Water and 2 cups Tamari with 2 tbs. Black Pepper and 1/2# Corn Starch.
Combine and Cook
- Add the Corn Starch Slurry, the Cooked Chicken and the remaining Tamari to the pot.
- Cook, stirring frequently, until thickened.
- Remove from heat.
- Stir in the Chopped Parsley, Cayenne Pepper and Granulated Garlic.
- Let cool.
- Serve or put into desired size containers and refrigerate; this recipe does not freeze well, so avoid the freeze if possible.
Recipe Notes
This is a Teriyaki Chicken recipe meant for a specific institutional use. I will have other more authentic versions elsewhere on this site.
Share this Recipe