Portion Size:  4 ounces chicken with sauce 

Ingredients: Yields: 8 servings

Ingredients	Notes:
1 cup reduced sodium soy sauce
1 apple	Peeled, cored and chopped
2 tablespoons brown sugar
2 tablespoons sesame seeds
2 tablespoons cornstarch
6 cloves garlic	Washed, trimmed and minced
1/2 teaspoon ground ginger
2 teaspoons gochugaru (Korean chile powder)
2 tablespoons sesame oil
2 ½ lbs.  boneless skinless chicken thighs
4 green onions	Wash, trim and cut into thin strips including tops.

Directions:

Steps:	Directions:	Critical Control Point /Quality Assurance
1	In a food processor combine, soy sauce, apple, brown sugar, sesame seeds, chili powder, garlic and ginger.
2	Cut the chicken breasts into bite size pieces. Divide  marinate in half. Combine ½ the marinate with the chicken in a bowl for 30 minutes or more. Drain excess marinate before cooking and discard.  Reserve the other ½ of the sauce and combine with cornstarch. Heat the oil in a large skillet. Add chicken and sauté for 8 to 10 minutes or until juices run clear.	Discard marinate drained marinate.
3	Pour remaining sauce with cornstarch over chicken. Heat until thick. Garnish with onions.	Cook until internal temperature reaches 165 degrees F.