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. oil over high heat. Add 1 cup peppers, 1 ⁄2 cup green onions and 1 Tbsp. ginger; stir-fry about 2 minutes or until slightly browned.
- Add 8 oz. chicken; stir-fry about 2 minutes or until chicken turns white. Lower heat, add 1⁄2 cup sauce mixture and simmer, covered, about 4 minutes or until chicken is cooked through and coated with sauce.
- Plate stir-fry; garnish with 2 Tbsps. peanuts.
Submitted by Kikkoman International Inc.