Orange Stir-Fry Chicken
12 lbs. boneless chicken cut into bit size pieces
Large container of "Panda Express" orange sauce
2 lb fresh green beans cut into l inch pieces
2.5 lbs celery cut into 1/2" pieces
2 lbs carrots cut into small cubes
6 cans (approx. 14 oz cans) pineapple chunks drained. Reserve juice.
5 lbs sweet peppers (green, red, orange and/or yellow) seeded and cut in
bite sized pieces
2 large cans of frozen orange juice diluted with 1/2 amount of required water
1 cup soy sauce
Stir fry veggies until tender crisp. Stir fry chicken pieces until done.
Divide veggies and chicken into 4 large frying pans.
Combine pineapple chunks, orange sauce, orange juice and soy sauce and divide evenly among the 4 pans. If extra liquid is needed use reserved pineapple juice.
Simmer over low to med heat for 15-20 minutes.
(If fresh green beans are not available use frozen peas and add when ingredients start to simmer in fry pans. Sliced water chestnuts could also be added if available. Serve over rice.
RICE FOR 50 PEOPLE
Add 10 cups of rice to 5 quarts of water. Stir and bring to boil in large kettle, turn heat to low, cover and cook for 25 min. NO PEEKING! Turn off heat and let rest for 5 min.
Stir and cover again. Put on back of stove until time to serve. Brown rice may need 5 extra minutes cooking on low.
To make more or less rice, the ratio is 2 C water for each C rice used.