Portion Size:  1 cup (approx. 3 oz. Chicken, 1 oz. vegetables, and ½ cup pasta)

Ingredients: Yields: 8 servings

Ingredients	Notes:
1/2 cup lite soy sauce
1/2 cup (no added salt) tomato sauce
2 tablespoon honey
1 teaspoon ground ginger
1 teaspoon garlic powder
8 (3 oz.)Boneless skinless chicken breasts, thinly sliced
1 tablespoon vegetable oil
8 green onions, cut into 1-inch pieces	Wash, trim and slice thin. (including green tops)
2 Large yellow or green bell peppers, thinly sliced	Wash, trim and slice
1 Red bell pepper, thinly sliced	Wash, trim and slice
2 tablespoons vegetable oil
4 cups hot cooked rice or cooked Chinese noodles

Directions:

Steps	Directions:	Critical Control Point /Quality Assurance
1	Mix soy sauce, tomato sauce, honey, ginger and garlic in large reseal able plastic bag.
2	Add chicken and seal bag.  Let stand for 15 minutes in the refrigerator.	Discard marinate.
3	Heat 1 tablespoon oil in a large skillet over medium to high heat. Add onion and bell peppers.  Stir fry until crisp-tender.  Remove from skillet.
4	Heat 2 tablespoons oil in skillet.  Add chicken and stir until white. Stir onion mixture into chicken. Serve with rice or noodles.	Cook until internal temperature reaches 165 degrees F.