Black Bean Chicken Stir Fry

Name: Black Bean Chicken Stir Fry
Yield: Yield: 24 servings
Ingredients: 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 pounds boneless chicken breast, cut into 1-inch cubes; 3 cups roasted, salted peanuts

Yield

Yield: 24 servings

ingredients

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 pounds boneless chicken breast, cut into 1-inch cubes
3 cups roasted, salted peanuts

directions

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 tablespoon oil over high heat. Add 1 cup peppers, 1/2 cup green onions and 1 tablespoon ginger; stir-fry about 2 minutes or until slightly browned. Add 8 ounces 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 tablespoons peanuts.</p

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Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.

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Black Bean Chicken Stir Fry

ingredients

directions

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