Chicken and Rice Bowl with Wild Blueberry Teriyaki Sauce

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

  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.
  2. 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

  1. Preheat oven to 400 °F.
  2. 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

  1. 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.

  1. Remove from oven or steamer and let sit for 10 to 15 minutes.
  2. 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

  1. 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.