Portion Size: 2 oz. (⅓ c.) chicken, ½ c. rice

Ingredients: Yields: 8 servings

Ingredients	Notes:
1 pound chicken breast or tenderloin, cut in ½ inch pieces	Trim all visible fat and skin
2 tablespoons sesame oil
½ teaspoon salt
¼ teaspoon ground black pepper
2 tablespoons vegetable oil
1 onion, diced
1 cup carrots, diced
4 green onion, sliced
2 cloves garlic, minced
1 teaspoon fresh ginger, grated	Or ½ teaspoon ground ginger
4 cups cooked rice	Optional: use brown rice
1 cup frozen peas, thawed
¼ cup low sodium soy sauce

Directions:

Steps:	Directions:	Critical Control Point /Quality Assurance
1	Place chicken in a medium bowl and drizzle with sesame oil, salt, and black pepper. Toss until evenly coated.
2	In a large skillet, heat 1 tablespoon oil over medium-high heat until hot.
3	Add chicken and cook for 5 to 7 minutes, until no longer pink on the inside. Remove chicken and set aside.	Cook until internal temperature reaches 165°F for 15 seconds.
4	In the same skillet, add the onion and carrot and sauté until softened slightly, 2 to 3 minutes.
5	Add the remaining 1 T. oil to the middle; add the garlic, and ginger and stir until fragrant, about 30 seconds.
6	Combine with the chicken and vegetables.
7	Add the rice and peas and cook until heated through, about 5 minutes, breaking up any clumps of rice with a wooden spoon.	Cook until internal temperature reaches 165°F for 15 seconds.
8	Sprinkle the soy sauce evenly over the rice and stir until uniformly combined. Top with green onions.