18 cups cooked brown rice
Prep: Preheat oven to 375. Cook rice according to package instructions and divide among three large serving pans. Toss vegetables (reserve half of the onions to use with bok choy) in olive oiland place in pan. Do not add salt! (The soy in the sauce provides plenty of sodium.) Divide cooked chicken into pans over rice. Roast vegetables for 20 minutes in the oven..
Bok Choy: To cook the bok choy, heat olive oil in a large saucepan. Add 1 tbl of the minced garlic and cook until fragrant. Add remaining 2 cups onions and cook until translucent. Add a couple of dashes of soy sauce. Finally, add the bok choy to the pan, stirring continuously until leaves wilt. This is easiest when done in batches.
Sauce: Meanwhile, whisk the cornstarch and chicken broth together in a bowl. In a separate bowl, combine 1 cup soy sauce, orange juice, honey, ginger, chili oil, and orange zest. In a large pot, cook garlic in EVOO until fragrant. Add soy sauce mixture and heat until boiling. Pour in the cornstarch slurry and stir continuously until desired thickness is attained. If the sauce gets too thick, thin it with equal parts orange juice and chicken broth.
18 cups cubed grilled chicken
4 cups snap peas
6 cups carrots, chopped into coins
4 cups onions, chopped (divided)
6 cups cauliflower, chopped into small florets
16 cups fresh bok choy, diced
10 cloves garlic, minced
8 oz. soy sauce
½ cup orange juice
zest of 1 orange
4 Tbl powdered ginger
8 oz. honey
2 Tbl chili oil
¼ cup corn starch
32 oz. chicken broth
toasted sesame seeds, for garnish
Olive or Canola oil, for cooking
4 cups snap peas
6 cups carrots, chopped into coins
4 cups onions, chopped (divided)
6 cups cauliflower, chopped into small florets
16 cups fresh bok choy, diced
10 cloves garlic, minced
8 oz. soy sauce
½ cup orange juice
zest of 1 orange
4 Tbl powdered ginger
8 oz. honey
2 Tbl chili oil
¼ cup corn starch
32 oz. chicken broth
toasted sesame seeds, for garnish
Olive or Canola oil, for cooking
Prep: Preheat oven to 375. Cook rice according to package instructions and divide among three large serving pans. Toss vegetables (reserve half of the onions to use with bok choy) in olive oiland place in pan. Do not add salt! (The soy in the sauce provides plenty of sodium.) Divide cooked chicken into pans over rice. Roast vegetables for 20 minutes in the oven..
Bok Choy: To cook the bok choy, heat olive oil in a large saucepan. Add 1 tbl of the minced garlic and cook until fragrant. Add remaining 2 cups onions and cook until translucent. Add a couple of dashes of soy sauce. Finally, add the bok choy to the pan, stirring continuously until leaves wilt. This is easiest when done in batches.
Sauce: Meanwhile, whisk the cornstarch and chicken broth together in a bowl. In a separate bowl, combine 1 cup soy sauce, orange juice, honey, ginger, chili oil, and orange zest. In a large pot, cook garlic in EVOO until fragrant. Add soy sauce mixture and heat until boiling. Pour in the cornstarch slurry and stir continuously until desired thickness is attained. If the sauce gets too thick, thin it with equal parts orange juice and chicken broth.
Makes 50 servings
Source: Cook For a Crowd
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