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Correo Electrónico
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Ingredientes
- 100 oz boneless chicken breasts
- 2 lbs julienned red peppers 1/2" long
- 1 lb margarine
- 2 lbs yellow peppers 1/2" longx 1/4"
- 1 lb julienned onions
- 1/2 gallon chicken stock
- 4 cups brown sugar
- 1 cup soy sauce
- 1/4 cup olive oil
- 5 large minces fresh garlic
- 1 lb cornstarch, mmixed with 2 cups [water]
- 1 cup chicken base
Direcciones
- In steam kettle or tilt frying pan, saute red and yellow peppers, garlic and onion in olive oil. Add brown sugar, chicken stock, soy sauce and chicken base. Must be made the day of service, do not overcookk peppers.
- Add cornstarch mixture and cook until thickened.
- Lay out chicken breasts on large sheet pans lined withe baking paper. Brush each breasst with melted margarine.
- Cook in preheated convection oven for 20 minutes or until internal tempurature reaches 160 F.
- Place in steamtable pans, ladle small amounts of sauce over chicken, wrap in film and foil, pul into steamtable/holding oven.
- Ladle 1 oz sauce over each chicken breast at end of line.
