Portion Size: 1 cup

Ingredients: Yields: 8 servings

Ingredients	Notes:
2 pounds lean boneless chicken breasts	Trim all visible fat.
2 Tablespoons lite soy sauce
1 Tablespoon rice vinegar
1 Tablespoon oil
1 teaspoon garlic powder	Or 2 cloves minced
1 teaspoon ground ginger
20 oz. package stir fry vegetables
1 Tablespoon low salt chicken broth or water
1 Tablespoon sesame seeds

Directions:

Steps:	Directions:	Critical Control Point /Quality Assurance
1	Slice chicken into 1/8-inch strips.
2	Marinate in soy sauce, vinegar, oil, garlic and ginger for 30 minutes.
3	Heat oil in nonstick pan until hot
4	Add chicken and stir fry for 3-5 minutes until chicken is no longer pink	Cook to 165°F for 15 seconds
5	Add frozen vegetables and chicken broth or water
6	Stir mixture, cover and steam for tender crisp vegetables.  Sprinkle with sesame seeds. Serve hot.

Time Temperature Sensitive food.  Food safety Standards: hold food for service at an internal temperature above 140° F. Do not mix old product with new.  Cool