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Ingredients
- 3/4 cup soy sauce
- 1/4 cup cornstarch
- 2 Tbsp pepper
- 96 grilled chicken patty, thawed
- 2 qts chicken broth
- 3/4 cup soy sauce
- 1 1/2 cups cornstarch
- 1 Tbsp ground ginger
- 48 large green pepper, cut into strips
- 12 cups celery, sliced
- 72 green onions, sliced
- 12# stir fry vegetables
- 48 large tomato, cut into wedges
Directions
- Combine first listing soy sauce, cornstarch, and pepper in glass bowl.
- Add chicken. Cover, let stand for 20 minutes.
- Combine chicken broth, second listing cornstarch and soy sauce, and ginger; reserve,
- Coat nonstick fry pan with vegetable oil and heat.
- Place green pepper strips in fry pan. Stir fry for 4 minutes.
- Add celery, onions, and stir fry vegetables to green pepper; stir fry for 2 minutes. Remove vegetables and reserve.
- Place chicken in frypan; stiry fry to an internal temperature of 160 degrees, approximately 10 to 15 minutes.
- Add tomatoes to cooked vegetables and broth mixture. Cook and stir over low heat for 3 minutes or until thickened.
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