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Chicken Stir Fry

Serving: 50 - 1 cup servings

Ingredients

  • 8 cups of Green Bell Pepper, raw, sliced
  • 8 cups of Red Bell Pepper, raw, sliced
  • 8 cups of Yellow Bell Pepper, raw, sliced
  • 8 cloves of Garlic, raw
  • 3 oz of Ginger, raw
  • 1 cup of Oil, vegetable
  • 6 cups of Carrots, raw, grated
  • 8 lbs of Chicken, cooked, diced
  • 2/3 cup of Soy Sauce
  • 6.25 lbs of Lo Mein Noodles

Steps

  1. Wash, seed, and slice all peppers. Mince garlic. Peel and mince ginger.
  2. In large saute pan over medium heat, saute peppers until they soften. Add garlic and ginger, cook for additional 2 minutes.
  3. Add grated carrots, cooked chicken, and soy sauce. Cook, stirring, until temp reaches 165°F.
  4. Bring a large pot of water to a boil. Add noodles, and cook until desired softness. Serve 1/2 cup noodles with 1/2 cup stir fry. Hold at 140°F.

Sourced from: John Stalker Institute

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