Teryaki Chicken (or Tofu)
Makes (homes):
15 portions
1 (9 x 13") pan
Makes (centers):
33 portions
1 (12 x 20 x 2") pan
Ingredients (homes):
- 1 cup soy sauce (use Tamari for gluten free)
- 1/2 cup apple juice
- 2 teaspoons minced garlic
- 1/4 cup sugar
- 1/2 teaspoon ground ginger
- Choose your protein:
- - 3 lbs. (weight) boneless, skinless chicken thighs (about 15 thighs)
- - OR 4 lbs. 4 oz. (weight) extra firm tofu, drained and pressed
Ingredients (centers):
- 2 1/4 cups soy sauce
- 1 cup + 2 Tablespoons apple juice
- 1 Tablespoon + 1 teaspoon minced garlic
- 1/2 cup sugar
- 1 1/8 teaspoons ground ginger
- Choose your protein:
- - 6 lbs. 12 oz. (weight) boneless, skinless chicken thighs (about 33 thighs)
- - OR 9 lbs. 2 oz. (weight) extra firm tofu, drained and pressed
Directions:
- Mix soy sauce, juice, garlic, sugar, and ginger.
- Spray pan(s) with nonstick spray. Place chicken (OR tofu) in the bottom of the pan.
- Pour marinade on top. Cover. Refrigerate 2 hours or overnight.
- Drain off marinade liquid.
- Bake at 375°F until a food thermometer reads 165°F, about 1 hour for a 9 x 13" pan.
Serve:
1 portion (about 1 chicken thigh OR 1/2 cup tofu) = 2 oz. eq. meat/meat alternate
Meal:
Lunch & Dinner
CACFP Credit:
Meat & Meat Alternate
Record on your menu as:
Chicken Legs/Thighs (Meat and Meat Alternate Food List # 33)
OR Tofu (Meat and Meat Alternate Food List # 220)
Source:
From DCR Calendar, April 2026; Adrienne, DCR Dietitian