Chicken & Pear Stir-Fry

Yield: 50 Servings (8 oz. Mixture + 4 oz. Rice)


  • 8 lbs. Chicken breast, boneless, skinless, 2" x 1/2" x 1/4" slices
  • 1 cup Vegetable oil
  • As needed Salt
  • 3 cups Onions, vertically sliced
  • 3 cups Green or red bell peppers, vertically sliced
  • 3 cups Celery, diagonally sliced
  • 1/4 cup Garlic, minced
  • 1-1/2 qt. Reserved pear liquid
  • 3 cups Dry white wine
  • 1-1/2 cups Soy sauce
  • 1-1/2 cups Cornstarch
  • 2 Tbsp. Ginger root, fresh, grated
  • 8 lbs. Pacific Northwest Canned Pear Slices, liquid reserved

    Quickly brown chicken in oil over high heat in heavy skillet; salt to taste. Remove chicken from skillet. Stir-fry vegetables and garlic until crisp-tender. Return chicken to pan. Measure 1-1/2 quarts reserved pear liquid; add water if necessary. Combine reserved liquid, wine, soy sauce, cornstarch and ginger; mix well. Pour mixture over chicken-vegetable mixture and stir-fry until sauce thickens. Add pears and gently stir-fry 1 to 2 minutes or until pears are thoroughly heated. Serve 8 ounce portion over 4 ounces cooked rice. VARIATION: MEATLESS STIR-FRY Omit chicken; substitute 2 pounds sliced mushrooms for chicken. Increase onions to 1 quart and bell peppers and celery to 1-1/2 quarts each. Prepare according to directions above.

    NUTRITION (Per Serving: with Chicken)
    Calories: 195
    Calories from Fat: 49
    Fat: 5g
    Saturated Fat: 1g
    Cholesterol: 42mg
    Sodium: 500mg
    Carbohydrate: 16g
    Dietary Fiber: 2g
    Sugar: 9g
    Protein: 18g
    Vitamin A: 2% DV
    Vitamin C: 10% DV
    Calcium: 9% DV
    Potassium: 5% DV
    Iron: 5% DV