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
1004 ounce servings 1hour
Cook Time
1hour
Servings Prep Time
1004 ounce servings 1hour
Cook Time
1hour
Ingredients
Instructions
Chicken Stock Mix
  1. Bring to boil 1 gallon of Water with 2 tbsps. Salt, and the Chicken Base; keep warm.
Vegetables and Rice
  1. Prepare all the vegetables and set aside.
  2. 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.
  3. In a large pot or steam-jacketed kettle, heat the soybean oil.
  4. Sauté the vegetables lightly. (Reserve the Ginger, Scallions and Chopped Parsley)
  5. Stir in the rice.
  6. Add the Sesame Oil.
  7. Add the Chicken Stock Mix to cover the rice.
  8. Cook on medium heat till liquid is level with rice, or until rice is tender.
Corn Starch Slurry
  1. Whisk together 2 cups Cold Water and 2 cups Tamari with 2 tbs. Black Pepper and 1/2# Corn Starch.
Combine and Cook
  1. Add the Corn Starch Slurry, the Cooked Chicken and the remaining Tamari to the pot.
  2. Cook, stirring frequently, until thickened.
  3. Remove from heat.
  4. Stir in the Chopped Parsley, Cayenne Pepper and Granulated Garlic.
  5. Let cool.
  6. 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.