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Hong Kong Chicken

Image for Hong Kong Chicken


Yield: 24 servings

kikkoman products used:


Marinated Chicken:
3/4 cup Kikkoman Soy Sauce
10 ounces sugar
12 pounds boneless, skinless chicken breasts

Peanut Sauce:
3 quarts coconut milk
2 pounds creamy peanut butter
1 1/2 cups Kikkoman Preservative-Free Non-GMO Toasted Sesame Oil
1 1/3 cups Kikkoman Soy Sauce
3/4 cup honey
1/2 cup lime juice
4 ounces ginger, finely chopped
1/4 cup chopped cilantro
1 tablespoon red pepper flakes

1 1/2 cups vegetable oil
3 pounds red bell peppers, thinly sliced
1 1/2 pounds button mushrooms, thinly sliced
1/2 cup finely chopped garlic
3 ounces sliced scallions
3 pounds dry angel hair pasta, cooked according to package directions
bean sprouts, sliced scallions and cilantro sprigs, as needed


To marinate chicken: In bowl, combine soy sauce and sugar; set aside. Cut chicken into 1-inch pieces and place in non-reactive container. Pour soy sauce mixture over chicken; turn to coat. Cover and refrigerate 2 to 3 hours.

To make Peanut Sauce: In bowl, whisk together coconut milk, peanut butter, sesame oil, soy sauce, honey, lime juice, ginger, cilantro and pepper flakes until well blended. Cover and refrigerate. (Yield: 19 cups)

For each serving, to order: In large skillet or wok, heat 1 tablespoon oil over medium-high heat until hot. Stir-fry 8 ounces chicken 4 to 5 minutes or until no longer pink in center. Remove from pan; set aside. In same skillet, stir-fry 2 ounces bell peppers, 1 ounce mushrooms, 1 teaspoon garlic and 1/8 ounce scallions for 4 to 5 minutes or until vegetables are barely tender. Stir in chicken and 3/4 cup Peanut Sauce. Gently stir in 3 ounces cooked pasta; cook until pasta is heated through and sauce is absorbed. Garnish with bean sprouts, scallions and cilantro sprigs.

Recipe Courtesy Lilly’s Dim Sum, Then Some (Little Rock, AR)


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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