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.