Chicken Stir-Fry

1 lb 8 oz cooked diced chicken, cut in ½" pieces  

¼ cup Low-sodium soy sauce

1 Tbsp Chili sauce

¾ cup Cornstarch

1 Tbsp Fresh ginger, chopped 

1 Tbsp Garlic, minced 

1 tsp Ground black or white pepper  

1 tsp Red Pepper Flakes  

1 tsp Salt 

¾ cup Sugar  

1 qt chicken broth   

2 cups Pineapple juice, 100% juice 

2 lb Fresh broccoli, chopped   

⅔ cup Canola oil 

2 lb 8 oz Frozen edamame, thawed   

3 cups OR 1 lb 11 oz Canned pineapple tidbits in 100% juice, drained     

1 lb 7 oz Fresh carrots, shredded  

1 ⅓ cups Fresh onions, sliced 

1 ½cups Fresh red bell peppers, chopped 

2 cups Water  

1 ⅓ cups Fresh cilantro, chopped 

Combine chicken, soy sauce, chili sauce, ⅓ cup 2 tsp cornstarch, 2 ½ tsp ginger, 2 ½ tsp garlic, black pepper, red pepper flakes, salt, and sugar in a large bowl. Stir well. Cover tightly, and refrigerate. Allow chicken mixture to marinate for 12–24 hours. Set remaining ginger and garlic aside.

Place marinated chicken in a large stock pot uncovered over high heat for 2–3 minutes, stirring constantly. Add 2 cups chicken broth and 1 cup pineapple juice. Heat to a rolling boil allowing mixture to thicken. Set remaining chicken broth and pineapple juice aside. 

Boil broccoli in a large stock pot for 60 seconds or until bright green. Drain in a colander. Set aside.

Heat oil in a large stock pot. Add boiled broccoli, edamame, pineapples, carrots, onions, bell peppers, and remaining ginger and garlic. Saute uncovered for 2–3 minutes, stirring occasionally. Add remaining chicken broth and pineapple juice. Heat to a rolling boil. Add remaining cornstarch. Add water. Stir well. Allow mixture to thicken. Pour vegetable mixture over chicken mixture into a steam table pan (12″ x 20″ x 2 ½″). Stir well.

Garnish with cilantro. Makes 25 (1 cup) servings.