For each serving, to order: In wok or sauté pan, heat 1 tablespoon oil over high heat. Add 1/2 cup mushrooms and 1/2 cup beans; stir-fry about 3 minutes or until slightly softened. Add 4 ounces chicken; stir-fry about 2 minutes or until chicken starts to brown. Lower heat; add 1 tablespoon hoisin sauce and 1 teaspoon sherry. Simmer about 1 minute or until chicken is cooked through and coated with sauce. Scoop 1 cup rice into bowl; spoon chicken mixture over rice.
ingredients
1 1/2 cups vegetable oil
12 cups stemmed, halved shiitake mushrooms
12 cups green beans, cut into 2-inch pieces
6 pounds chicken breast, thinly sliced into 1 x 3-inch pieces
1 1/2 cups Kikkoman Hoisin Sauce
1/2 cup dry sherry
24 cups cooked white rice
directions
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THE STORY OF SOY SAUCE
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.
READ THE STORY OF SOY SAUCE