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Chicken Rice Bowl
(Yield: 24 servings)
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
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.
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