Portion Size: 1 ½ cup 

Ingredients: Yields: 8 servings

Ingredients	Notes:
1 lb.  pound cooked boneless skin less chicken breasts, cut into thin slices
1-pound linguine package
¼  cups low sodium soy sauce
½ cup rice vinegar
1/3 cup cornstarch
1 tablespoon white sugar
1 teaspoon sesame oil
1/4 teaspoon ground ginger
1/4 teaspoons black pepper
¼ cup  canola or olive oil
2 cups snap peas	Washed and trimmed
¼ cup white sweet onion	Washed, trimmed and diced
1 cup sliced white mushrooms	Washed, trimmed and sliced
1 cup sliced red bell pepper	Washed, trimmed and sliced
2 teaspoons garlic	Washed, peeled and minced.
¼ cup  green onions	Washed, trimmed and sliced.

Directions:

Steps:	Directions:	Critical Control Point /Quality Assurance
1	Bring large stock pot of water to boil.  Cook linguine until tender yet firm to the bite. (about 8-9 minutes)
2	Whisk soy sauce, vinegar, cornstarch, sugar, pepper  and sesame oil together in a small bowl.
3	Heat oil in a large skillet over medium high heat. Cook snap peas and until onion is soft.  Add chicken, mushrooms, red bell pepper, garlic and ginger. Cook until chicken is no longer pink.	Cook until internal temperature reaches 165°F for 15 seconds for chicken.
4	Stir in sauce and cook until sauce is thickened. Add linguine to mixture and toss to coat.
5	Top with green onions. Serve immediately.