Hong Kong Chicken

Asian Flavors for Modern Menus

Ingredients Amount
Chicken Marinade
Kikkoman Soy Sauce ¾ cup
Sugar 10 oz.
Boneless, skinless chicken breasts 12 lbs.
Vegetable oil as needed
Peanut Sauce
Coconut milk 3 qts.
Creamy peanut butter 1 ¼ tsp.
Sesame oil 1 ½ cups
Kikkoman Soy Sauce 1 ⅓ cups
Honey ¾ cup
Lime juice ½ cup
Finely chopped ginger 4 oz.
Finely chopped cilantro ¼ cup
Red pepper flakes 1 Tbsp. 1 tsp.
Dry angel hair pasta 3 lbs.
Vegetable oil 1 ½ cups
Red bell peppers 3 lbs.
Button mushrooms 1 lb. 8 oz.
Finely chopped garlic ½ cup
Sliced scallions 3 oz.
Bean sprouts, sliced scallions,
and cilantro sprigs
as needed


To make marinade:

  1. In a bowl, combine soy sauce and sugar; set aside. Cut chicken into 1-inch pieces and place chicken in non-reactive container. Pour marinade over chicken; turn to coat. Cover and refrigerate 2 to 3 hours.

To make sauce:

  1. In a bowl, whisk together coconut milk, peanut butter, sesame oil, soy sauce, honey, lime juice, ginger, cilantro, and pepper flakes until well blended. Cover and refrigerate.

To cook pasta:

  1. In a saucepan, cook pasta according to package directions. Rinse with cold water; drain. Cover and refrigerate.
  2. Cut peppers into thin strips and thinly slice the mushrooms.
  3. For each serving, to order: in a large skillet or wok, heat 1 tablespoon oil over medium-high heat until hot. Stir-fry 8 ounces chicken 4 to 5 minutes or until no longer pink in center. Remove from pan; set aside.
  4. In the same skillet, add 2 ounces bell peppers, 1 ounce mushrooms, 1 teaspoon garlic and 1/8 ounce scallions; stir-fry 4 to 5 minutes or until vegetables are barely tender.
  5. Stir in chicken and 3/4 cup Peanut Sauce. Gently stir in 3 ounces cooked pasta; cook until pasta is heated through and sauce is absorbed.
  6. Garnish with bean sprouts, scallions, and sprigs of cilantro, if desired.

Yield: 24 servings

Source: Lilly’s Dim Sum, Then Some (Memphis, TN) for Kikkoman


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