Prep Method: Cook
Ingredients
Wild Blueberry Teriyaki Sauce
- Wild blueberries, frozen-4 pounds
- Soy sauce, less sodium-1½ cups
- Ginger, ground-2 teaspoons
- Garlic, granulated-2 teaspoons
- Oil, sesame-2 tablespoons
- Vinegar, apple cider-½ cup
- Sugar, brown-2 tablespoons
- Cornstarch-¼ cup
- Water-¼ cup
Bowl Ingredients
- Chicken, cooked, diced-6¼ pounds
- Rice, brown, long grain, parboiled-3¼ pounds
- Water-3¼ quarts
- Edamame, shelled, blanched-2½ pounds
- Red bell peppers, julienne-2½ pounds
- Carrots, shredded-3¼ pounds
- Green onions, cut on bias-3 cups
- Sesame seeds, optional-1 cup
Instructions
Wild Blueberry Teriyaki Sauce
- 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 burner. Once simmering, mix cornstarch and water together to make a slurry. Add slurry to the wild blueberry teriyaki sauce and simmer until thickened.
For Chicken
- Preheat oven to 400 °F.
- Mix chicken with 1 quart of sauce. Coat to combine. Place in 2-inch steamtable pan and bake, uncovered, for 25 minutes. stirring occasionally.
CCP: Heat to 165 °F or higher for at least 15 seconds.
For Rice
- Combine rice and water into a steamtable pan. Stir to combine. Cover tightly.
- OVEN METHOD: Cook in a 350 °F ovenfor 35 to 40 minutes.
- STEAMER METHOD: Cook in a steamerfor 25 to 30 minutes.
CCP: Heat to 135 °F for at least 15 seconds.
- Remove from oven or steamer and let sit for 10 to 15 minutes.
- Cool properly.
CCP: Cool from 135 °F to 70 °F in 2 hours and from 70°F to 41°F in 4 more hours.
For Bowl Assembly
- 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, ⅛ cup of edamame, and ⅛ cup julienne red bell peppers.
Serve with 1 ounce of wild Blueberry teriyaki sauce.