Portion Size:  4 oz. (3 oz. chicken plus sauce)

Ingredients: Yields: 8 servings

Ingredients	Notes:
1 teaspoon ground ginger
1 teaspoon garlic powder
1 tablespoon canola oil
2- 2 1/2 lbs. boneless and skinless chicken, breast or thighs, cut into thin strips
½ cup onions	Washed, peel and chopped.
1 cup fresh mushrooms, sliced	Wash, trim and slice.
¼ cup green bell peppers	Washed, trim and diced.
¼ cup water chestnuts	Drained and rinsed.
¼ cup light soy sauce
1 teaspoons chicken base
1 cup water
1 tablespoon cornstarch
1/4 teaspoon cayenne pepper
1/3 cup. unsalted silvered almonds
½ cup red bell peppers	Washed, trimmed and diced

Directions:

Steps:	Directions:	Critical Control Point /Quality Assurance
1	Heat oil in a large skillet and cook the chicken until lightly browned on all sides. Drain fat.
2	Add the onion, pepper, mushrooms, chestnuts, ginger and  garlic.  Cook until onions are tender.
3	Combine soy sauce, chicken base, water, cornstarch, and cayenne pepper. Cook sauce until thick and clear in a saucepan.
4	Pour sauce over chicken. Add mushroom mixture and cook for about 40 minutes over low heat until or chicken is cooked. Add red bell peppers. Cook 5 minutes longer. Serve over rice and top with almonds.	Cook until internal temperature reaches 165 degrees F.