2 tablespoons granulated sugar
8 ounces cornstarch
1 1/4 teaspoons black pepper
1 1/4 teaspoons ground ginger
1/4 teaspoon garlic powder
1 1/4 gallons water
3/4 cup soy sauce
4 ounces chicken base
200 ounces chicken strips or cubes, uncooked
6 ounces green onions, sliced
26 ounces canned mushrooms, drained
44 ounces frozen snow peas
56 ounces converted rice
4 1/4 quarts water
2 tablespoons salt
2 tablespoons margarine
Servings: 50
1. Combine sugar, cornstarch, pepper, ginger and garlic in steam-jacketed kettle or saucepan.
2. Stir in water, soy sauce, and chicken base. Cook until clear and thickened. Turn off heat. Cover and keep warm.
3. Stir-fry chicken in hot oil until lightly browned and cooked through, internal temperature 165°F. Drain off any liquid.
4. Add chicken and vegetables to reserved sauce. Cook for about 1 minute until snow peas are hot.
5. Cook rice according to directions. Serve 4 oz sauce over 4 oz cooked rice.
Servings: 50
8 ounces cornstarch
1 1/4 teaspoons black pepper
1 1/4 teaspoons ground ginger
1/4 teaspoon garlic powder
1 1/4 gallons water
3/4 cup soy sauce
4 ounces chicken base
200 ounces chicken strips or cubes, uncooked
6 ounces green onions, sliced
26 ounces canned mushrooms, drained
44 ounces frozen snow peas
56 ounces converted rice
4 1/4 quarts water
2 tablespoons salt
2 tablespoons margarine
Servings: 50
1. Combine sugar, cornstarch, pepper, ginger and garlic in steam-jacketed kettle or saucepan.
2. Stir in water, soy sauce, and chicken base. Cook until clear and thickened. Turn off heat. Cover and keep warm.
3. Stir-fry chicken in hot oil until lightly browned and cooked through, internal temperature 165°F. Drain off any liquid.
4. Add chicken and vegetables to reserved sauce. Cook for about 1 minute until snow peas are hot.
5. Cook rice according to directions. Serve 4 oz sauce over 4 oz cooked rice.
Servings: 50
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