Farm to School Recipe: Chicken and Veggies Stir-Fry

chicken-stir-fryChicken and Veggies Stir-Fry is among the many favorite dishes students love to eat at the Kohala Complex. It’s served with hapa rice and a garden salad, which is prepared with locally-sourced lettuce and tomatoes.  The meal also includes a banana, which is sourced from HIP Agriculture in Kapaau.  Here’s the recipe for the chicken and veggies stir-fry that you can prepare at home.  Enjoy!

Yield: 10 servings

For the chicken:

Chicken breast 1 lb 5 oz

Garlic 1/4 oz

Ginger 1/4 oz

Broccoli 6.5 oz

Carrots 6.5 oz

Bean sprouts 6.5 oz


For the sauce:

Low sodium chicken stock 1/4 cup

Low sodium shoyu 1/4 tsp

Fresh ginger 1/4 tsp

Granulated garlic 1/2 pinch

White pepper 1/8 tsp

Oyster sauce 1/4 tsp

Sugar 1/8 tsp

Cornstarch 1/2 tsp

Water 1/2 tsp


1) Mix all the ingredients together for the stir fry sauce. 2) Mix the sauce with the chicken. 3) Place chicken into 4″ pans. 4) Marinate chicken overnight (if too thick, add a little water). 5) The next day, stir fry chicken in a big pan over high heat. 6) When cooked, cover it and put it into the warmer. 7) Wash and cut veggies. Stir fry veggies with olive oil, salt and pepper. 8) Place the veggies into cake pans and put them in the oven until tender. 9) Mix chicken and veggies.

Serve with Hapa rice, garden salad and fresh fruit.