• Hong Kong Chicken

    Ingredients

    Chicken Marinade

    Yield: 24 servings

    • Ingredients
      Amount
    • Kikkoman Soy Sauce
      ¾ cup
    • Sugar
      10 oz.
    • Boneless, skinless chicken breasts
      12 lbs.
    • Vegetable oil
      as needed

    Peanut Sauce

    • Ingredients
      Amount
    • Coconut milk
      3 qts.
    • Creamy peanut butter
      1 ¼ tsp.
    • Sesame oil
      1 ½ cups
    • Kikkoman Soy Sauce
      1 ⅓ cups
    • Honey
      ¾ cup
    • Lime juice
      ½ cup
    • Finely chopped ginger
      4 oz.
    • Finely chopped cilantro
      ¼ cup
    • Red pepper flakes
      1 Tbsp. 1 tsp.

    Pasta

    • Ingredients
      Amount
    • Dry angel hair pasta
      3 lbs.
    • Vegetable oil
      1 ½ cups
    • Red bell peppers
      3 lbs.
    • Button mushrooms
      1 lb. 8 oz.
    • Finely chopped garlic
      ½ cup
    • Sliced scallions
      3 oz.
    • Bean sprouts, sliced scallions, and cilantro sprigs
      as needed

    Method

    To make marinade:

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

    To make sauce:

    1. In a 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.

    To cook pasta:

    1. In a saucepan, cook pasta according to package directions. Rinse with cold water; drain. Cover and refrigerate.
    2. Cut peppers into thin strips and thinly slice the mushrooms.
    3. For each serving, to order: in a 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.
    4. In the same skillet, add 2 ounces bell peppers, 1 ounce mushrooms, 1 teaspoon garlic and 1/8 ounce scallions; stir-fry 4 to 5 minutes or until vegetables are barely tender.
    5. 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.
    6. Garnish with bean sprouts, scallions, and sprigs of cilantro, if desired.