WILD BLUEBERRY WEEKEND IN MAINE, AUGUST 3-4 | LEARN MORE

Chicken and Rice Bowl with Wild Blueberry Teriyaki Sauce

Chicken and Rice Bowl with Wild Blueberry Teriyaki Sauce

Fun and flavorful wild blueberry teriyaki chicken with edamame, carrots, and red bell peppers served on a bed of rice with wild blueberry teriyaki sauce.

Serving size:
1 Bowl
Component Qualification:
2 oz. eq. meat, ½ cup vegetable, 1 oz. eq. whole grain
Wild Blueberry Teriyaki Sauce:
2 lbsWild blueberries, frozen
¾ cupSoy sauce, less sodium
1 tspGinger, ground
1 tspGarlic, granulated
1 TBSPOil, sesame
¼ cupVinegar, apple cider
1 TBSPSugar, brown
2 TBSPCornstarch
2 TBSPWater
3 lbs 2 ozChicken, cooked, diced
1 lb 10 ozRice, brown, long grain, parboiled
6½ cupsWater
1 ¼ lbEdamame, shelled, blanched
1 ¼ lbRed bell peppers, julienne
1 lb 10 ozCarrots, shredded
1½ cupsGreen onions, cut on bias
½ cupSesame seeds, optional
Wild Blueberry Teriyaki Sauce:
4 lbsWild blueberries, frozen
1 ½ cupsSoy sauce, less sodium
2 tspGinger, ground
2 tspGarlic, granulated
2 TBSPOil, sesame
½ cupVinegar, apple cider
2 TBSPSugar, brown
¼ cupCornstarch
¼ cupWater
6 ¼ lbsChicken, cooked, diced
3 ¼ lbsRice, brown, long grain, parboiled
3 ¼ qtsWater
2 ½ lbsEdamame, shelled, blanched
2 ½ lbsRed bell peppers, julienne
3 ¼ lbsCarrots, shredded
3 cupsGreen onions, cut on bias
1 cupSesame seeds, optional

Nutrients per servings: See nutrition panel

1.For teriyaki sauce: combine the wild blueberries, soy sauce, ginger, garlic, sesame oil, apple cider vinegar, and brown sugar to a pot. Bring to a boil over high heat. Remove from heat and puree with immersion blender. Return to heat. Once simmering, mix cornstarch and water together to make a slurry. Add slurry to the wild blueberry teriyaki sauce and simmer until thickened.

2.Preheat oven to 400°F. 4. Mix chicken with 1 pint of sauce. Coat to combine. Place in 2-inch steamtable pan and bake, uncovered, for 25 minutes. stirring occasionally.

3.Combine rice and water into a steamtable pan. Stir to combine. Cover tightly.
OVEN METHOD: Cook in a 350 °F oven for 35 to 40 minutes.
STEAMER METHOD: Cook in a steamer for 25 to 30 minutes.
Remove from oven or steamer and let sit for 10 to 15 minutes. Cool properly.

4.To serve: In a serving bowl, place ½ cup (#8 scoop) of rice. Top with 2 ounces glazed, cooked chicken. Add ¼ cup (#16 scoop) of shredded carrots, 1/8 cup of edamame, and ⅛ cup julienne red bell peppers. Serve with 1 ounce of Wild Blueberry teriyaki sauce.

1.For teriyaki sauce: combine the wild blueberries, soy sauce, ginger, garlic, sesame oil, apple cider vinegar, and brown sugar to a pot. Bring to a boil over high heat. Remove from heat and puree with immersion blender. Return to heat. Once simmering, mix cornstarch and water together to make a slurry. Add slurry to the wild blueberry teriyaki sauce and simmer until thickened.

2.Preheat oven to 400°F. 4. Mix chicken with 1 quart of sauce. Coat to combine. Place in 2-inch steamtable pan and bake, uncovered, for 25 minutes. stirring occasionally.

3.Combine rice and water into a steamtable pan. Stir to combine. Cover tightly.
OVEN METHOD: Cook in a 350 °F oven for 35 to 40 minutes.
STEAMER METHOD: Cook in a steamer for 25 to 30 minutes.
Remove from oven or steamer and let sit for 10 to 15 minutes. Cool properly.

4.To serve: In a serving bowl, place ½ cup (#8 scoop) of rice. Top with 2 ounces glazed, cooked chicken. Add ¼ cup (#16 scoop) of shredded carrots, 1/8 cup of edamame, and ⅛ cup julienne red bell peppers. Serve with 1 ounce of Wild Blueberry teriyaki sauce.

Critical Control Points for Food Safety:

Heat chicken to 165 °F or higher for at least 15 seconds.
Heat rice to 135 °F for at least 15 seconds. Cool rice from 135 °F to 70 °F in 2 hours and from 70 °F to 41°F in 4 more hours.