Hong Kong Chicken

INGREDIENTS:Chicken Marinade:
3/4 cup Kikkoman Soy Sauce
10 oz. sugar
12 lbs. boneless, skinless chicken breasts
as needed, vegetable oil

Peanut Sauce:
3 qts. coconut milk
2 lbs. creamy peanut butter
1 ½ cups sesame oil
1 1/3 cups Kikkoman Soy Sauce
3/4 cup honey
½ cup lime juice
4 oz. finely chopped ginger
¼ cup finely chopped cilantro
1 Tbsp. +1 tsp. red pepper flakes

Pasta:
3 lbs. dry angel hair pasta
1 ½ cups vegetable oil
3 lbs. red bell peppers
1 lb., 8 oz. button mushrooms
½ cup finely chopped garlic
3 oz. sliced scallions
as needed, bean sprouts, sliced scallions and cilantro sprigs DIRECTIONS:To make marinade: In 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 2-3 hours.

To make 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. (Yields 19 cups.)

To cook pasta: In saucepan, cook pasta according to package directions. Rinse with cold water; drain. Cover and refrigerate. Cut peppers into thin strips and thinly slice mushrooms. For each serving, to order: In large skillet or wok, heat 1 Tbsp. oil over medium-high heat until hot. Stir-fry 8 oz. chicken for 4-5 minutes, or until no longer pink in center. Remove from pan; set aside. In same skillet, add 2 oz. bell peppers, 1 oz. mushrooms, 1 tsp. garlic and 1/8 oz. scallions; stir-fry 4-5 minutes or until vegetables are barely tender. Stir in chicken and 3/4 cup peanut sauce. Gently stir in 3 oz. cooked pasta; cook until pasta is heated through and sauce is absorbed. Garnish with bean sprouts, scallions and sprigs of cilantro, if desired. SERVINGS:24 servings From:Lilly’s Dim Sum, Then Some, Memphis PHOTO CREDIT:Photo Credit: KIKKOMAN