Yield: 24 servings 7 cups chicken stock 5 cups KIKKOMAN Black Bean Sauce 1⁄2 cup cornstarch 1 1⁄2 cups vegetable oil 24 cups red and green bell peppers, cut into 1-inch squares 12 cups green onions, cut into 1-inch pieces 1 1⁄2 cups julienned ginger 12 lbs. boneless chicken breast, cut into 1-inch cubes 3 cups roasted, salted peanuts Whisk together stock, black bean sauce and cornstarch; rewhisk before using. (Yield: 12 cups) For each serving, to order: In wok or sauté pan, heat 1 Tbsp. ...

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