Chicken & Pepper Big Bowl

Food Service Search Staff

INGREDIENTS:For the chicken:
32 ozs. chicken breasts, bias-sliced, 1/8-in. thick
3-½ ozs. peanut oil
1-½ ozs. soy sauce
1 tsp. garlic, chopped
1 oz.honey
3/4 oz.cornstarch
1-½ tsps.salt
2 ozs.peanut oil (for grilling)

For the vegetables:
15 ozs. canned baby corn, drained
16 ozs. sugar snap peas 20 ozs. flame-roasted pepper and onion blend
12 ozs. celery, bias-sliced 1/8-in.
4 ozs. green onions, sliced 1-in. long

For final preparation:
2-½ ozs. peanut oil
2 tsps. sesame oil
2 tsps. fresh ginger, chopped
1 tsp. garlic, chopped
10 ozs. oyster sauce
8 ozs. chicken stock
1 Tbsp. sesame seedsDIRECTIONS:1. Mix all chicken preparation ingredients (chicken breasts through salt) in stainless bowl and marinate for 45 minutes.

2. Grill chicken in reserved 2 ozs. peanut oil on flat grill or tilting grill set to 375ºF until fully cooked and browned. Set aside.

3. Place all vegetable ingredients (canned baby corn through green onions) in a bowl, mix well and reserve for service.

4. For final preparation: In a large skillet, bring 2-½ ozs. peanut oil and 2 tsps. sesame oil to sauté temperature. Add vegetables, ginger and garlic to oil and sauté until just tender.

5. Add prepared chicken to vegetable mix, along with oyster sauce and chicken stock, and sauté until 165ºF temperature is reached.

6. Place mixture in hotel pan and garnish with sesame seeds. Serve in big bowls. NUTRITIONAL INFORMATION: SERVINGS:15 servings From: PHOTO CREDIT:Photo Credit: SIMPLOT