Stir-Fry Fajita Chicken, Squash, and Corn

Stir-Fry Fajita Chicken, Squash, and Corn
Main Dishes D-60r
Makes: 50 or 100 Servings


This main dish creatively combines southwest spices with an Asian cooking style, blending the flavors of locally grown produce with fajita chicken strips, all stir-fried to perfection.
1 gal 2 qt
3 gal

1. Boil water.

Brown rice, long-grain, regular, dry
6 lb
3 qt 3 cups
12 lb
1 gal 3 1/2 qt

2. Place 3 lb brown rice in each steam table pan (12” x 20” x 2 ½”). For 50 servings, use 2 pans. For 100 servings, use 4 pans.

3. Pour water (3 quarts per steam table pan) over brown rice. Stir. Cover pans tightly.

4. Bake: Conventional oven: 350 °F for 40 minutes Convection oven: 325 °F for 40 minutes

5. Remove from oven and let stand covered for 5 minutes.

Granulated garlic
2 tsp
1 Tbsp 1 tsp

6. Sprinkle brown rice with granulated garlic and half of salt-free seasoning, reserving the other half for step 8. Mix well. Fold in cilantro. Critical Control Point: Hold at 135 °F or higher.

Salt-free chili-lime seasoning blend
1/4 cup 2 tsp
1/2 cup 1 1/3 Tbsp
Fresh cilantro, chopped
1/2 cup
1 cup
Canola oil
1 cup
2 cups

7. Heat oil in a roasting pan/square head pan (20 7/8” x 17 3/8” x 7”) on top of stove. Sauté onions for 2-3 minutes.

*Fresh onions, diced
2 lb
1 qt 2 1/4 cups
4 lb
3 qt 1/2 cup
Frozen, cooked fajita chicken strips, thawed
8 lb
2 gal
16 lb
4 gal

8. Add chicken, squash, and remaining salt-free seasoning. Stir-fry over high heat for 10 minutes or until squash is tender.

*Fresh butternut squash, peeled, cubed 1/2"
8 lb
1 gal 2 1/2 qt
16 lb
3 gal 1 qt
*Fresh red bell peppers, diced 1/2"
2 lb
1 qt 2 cups
4 lb
3 qt

9. Add red peppers, corn, green chilies, tomatoes, black pepper, cumin, and garlic powder. Continue to stir-fry over medium-high heat for no more than 7 minutes to maintain crunchiness of vegetables. DO NOT OVERCOOK.

Frozen corn, thawed, drained
4 lb
2 qt 3 cups
8 lb
1 gal 1 1/2 qt
Canned, diced green chilies
2 lb
1 qt (1 No. 10 can)
4 lb
2 qt (2 No. 10 cans)
Canned low-sodium diced tomatoes
2 lb 4 oz
1 qt 1/2 cup (1/2 No. 10 can)
4 lb 8 oz
2 qt 1 cup (1 No. 10 can)
Ground black pepper
1 Tbsp 1 tsp
2 Tbsp 2 tsp
Ground cumin
2 Tbsp
1/4 cup
Garlic powder
1 Tbsp 1 tsp
2 Tbsp 2 tsp

10. Reduce heat to low and simmer for 2 minutes. Critical Control Point: Heat to 165 °F or higher for at least 15 seconds.

11. Critical Control Point: Hold for hot service at 135 °F or higher.

12. Portion 6 fl oz spoodle (¾ cup) stir-fry over No. 8 scoop (½ cup) brown rice.


3/4 cup (6 fl oz spoodle) stir-fry mixture over 1/2 cup (No. 8 scoop) brown rice provides 1 1/4 oz equivalent meat, 3/8 cup red/orange vegetable, 1/8 cup starchy vegetable, 1/4 cup other vegetable, and 1 oz equivalent grains.


Our Story 
On the Navajo Indian Reservation in Arizona, Monument Valley High School is part of the Kayenta Unified School District. For the recipe challenge, two student teams worked together to help prepare and sample dishes. 
The team ultimately developed Stir-Fry Fajita Chicken, Squash, and Corn. This dish combines the sweet flavor of butternut squash with onions, corn, red peppers, and diced chilies brought together with a blend of spices and diced tomatoes. Stir-Fry Fajita Chicken, Squash, and Corn uses the natural flavors from vegetables and spices to make a savory meal, which can only be matched by the aroma produced when cooking.
Monument Valley High School 
Kayenta, Arizona

School Team Members
School Nutrition Professional: Cathy Getz 
Chef: Paul Gray (Head Cook, Anasazi Inn) 
Community Members: Samantha J. Interpreter, RD, Lieutenant United States Public Health Service RDF-5 and Mike Williams 
Students: Kevin B. and Brett B.
*See Marketing Guide for purchasing information on foods that will change during preparation or when a variation of the ingredient is available.
The grain ingredients used in this recipe must meet the Food and Nutrition Service whole grain-rich criteria.
Find tips and resources for safe food handling and proper cooking temperature guidance.