Chicken Stir Fry with Vegetables
Portion Size: 1 cup
Ingredients: Yields: 8 servings
| Ingredients | Notes: |
| 2 pounds lean boneless chicken breasts | Trim all visible fat. |
| 2 Tablespoons lite soy sauce | |
| 1 Tablespoon rice vinegar | |
| 1 Tablespoon oil | |
| 1 teaspoon garlic powder | Or 2 cloves minced |
| 1 teaspoon ground ginger | |
| 20 oz. package stir fry vegetables | |
| 1 Tablespoon low salt chicken broth or water | |
| 1 Tablespoon sesame seeds |
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | Slice chicken into 1/8-inch strips. | |
| 2 | Marinate in soy sauce, vinegar, oil, garlic and ginger for 30 minutes. | |
| 3 | Heat oil in nonstick pan until hot | |
| 4 | Add chicken and stir fry for 3-5 minutes until chicken is no longer pink | Cook to 165°F for 15 seconds |
| 5 | Add frozen vegetables and chicken broth or water | |
| 6 | Stir mixture, cover and steam for tender crisp vegetables. Sprinkle with sesame seeds. Serve hot. |
Time Temperature Sensitive food. Food safety Standards: hold food for service at an internal temperature above 140° F. Do not mix old product with new. Cool
Posted in Chicken Dinner Recipes
