Asian Almond Chicken

Portion Size: 4 oz. (3 oz. chicken plus sauce)

Ingredients: Yields: 50 servings

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. onionsWashed, peel and chopped.
3 lbs. fresh mushrooms, slicedWash, trim and slice.
4 lbs. green bell peppersWashed, trim and diced.
3 cups water chestnutsDrained 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 peppersWashed, trimmed and diced


Steps:Directions:Critical Control Point / Quality Assurance
1Heat oil in a large skillet and cook the chicken until lightly browned on all sides. Drain fat.
2Add the onion, pepper, mushrooms, chestnuts, ginger and garlic. Cook until onions are tender.
3Combine soy sauce, chicken base, water, cornstarch, and cayenne pepper. Cook sauce until thick and clear in a saucepan.
4Pour 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.
To make this recipe gluten free: Use GF soy sauce. Always check all ingredients to be sure they are gluten free.

Jacqueline Larson M.S., R.D.N. and Associates