Asian Almond Chicken
Portion Size: 4 oz. (3 oz. chicken plus sauce)
Ingredients: Yields: 50 servings
| Ingredients | Notes: |
| 2 tablespoons ground ginger | |
| 1 tablespoon garlic powder | |
| 1/2 cup canola oil | |
| 12-14 lbs. boneless and skinless chicken, breast or thighs, cut into thin strips | |
| 2 lb. onions | Washed, peel and chopped. |
| 3 lbs. fresh mushrooms, sliced | Wash, trim and slice. |
| 4 lbs. green bell peppers | Washed, trim and diced. |
| 3 cups water chestnuts | Drained and rinsed. |
| 1 cup light soy sauce | |
| 1 oz. chicken base | |
| 2 quarts water | |
| 6 oz. cornstarch | |
| 1 teaspoon cayenne pepper | |
| 1 lb. unsalted silvered almonds | |
| 2 cups 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. |
