Soy-Ginger Glazed Chicken Stir Fry

Ryan Eckles, Project Bread

School Lunch

School Lunch Recipe

Soy-Ginger Glazed Chicken Stir Fry

This stir-fry recipe takes the chicken from our taco recipe and turns it into a stir-fry bowl. The chicken is braised in a rich soy and fresh ginger broth until it is fall apart tender. We then shred the meat and let it soak up all the juices from the braising liquid. Next we stir-fry our vegetables and add our chicken in at the end.

Like the beef and broccoli recipe, this can typically be adjusted to accommodate what you have on hand whether it be a different meat or a different vegetable.

Project Bread school lunch recipe, soy ginger chicken rice bowl
Project Bread school lunch recipe, soy ginger chicken rice bowl



13 pounds dry brown rice

Enough water to make the rice, follow manufacturer’s instructions


12.5 pounds pulled chicken or turkey, thawed from frozen

1 gallon low-sodium chicken stock

1 quart low-sodium soy sauce

2 cups brown sugar

1 pound fresh ginger root, peeled and minced

16 cloves fresh peeled garlic, minced

1 cup fresh lime juice (approx. 10 limes)

1/4 cup fresh orange juice (approx. 2 oranges)

1/2 cup Sriracha sauce

1/4 cup + 2 TBSP apple cider vinegar



1/2 cup vegetable oil (if sautéing)

8 pounds broccoli crowns (frozen broccoli is fine but not chopped)

3 pounds peppers and onion (frozen)

1 tsp salt


  1. Place the rice in 4” deep hotel pans and add the required amount of water. Cover with foil and place in 350  ̊F oven for about an hour or until cooked.
  2. In deep hotel pans, combine chicken, chicken stock, soy sauce, brown sugar, ginger and garlic. Cover and heat in oven until chicken reaches 165  ̊F. Stir in lime juice, orange juice, Sriracha sauce and apple cider vinegar. Return uncovered pans to oven for 10 more minutes. Remove chicken from oven, stir well, cover and hold hot in warmer until service.
  3. Right before service, heat remaining oil and saute broccoli, peppers, and onions in the tilt skillet until just cooked. Add equal amounts of vegetables to each pan of chicken.
  4. Serve each bowl with 1 1/3 cups of rice topped with 1 cup of stir-fry.

USDA Requirement

2 oz. meat/meat alternative

2 oz. whole grain equivalent


Calories 361 calories  Saturated Fat 1.42 g Sodium 589 mgCarbohydrate 53.8 g

* nutrient data and allergen information may vary depending on the specific ingredients and equipment used in your location.

Back to Recipes Left Arrow