YIELD: 12 SERVINGS
9 Tbsps. cooking oil
24 oz. chicken, cut into strips
3 cups celery, diced
1½ cups red bell peppers, seeded and diced
1½ cups green bell peppers, seeded and diced
6 medium tomatoes, diced
6 Tbsps. chili garlic sauce
6 cups cooked rice
12 cups chicken broth
24 oz. smoked sausage, sliced crosswise
½-in. thick to taste salt and pepper
1. In a heated saucepan, add oil and cook chicken for 5 minutes.
2. Add vegetables, chili garlic sauce, cooked rice and chicken broth.
3. Add remaining ingredients and bring mixture to a boil. Serve hot.
Recipe and photo from Lee Kum Kee.
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