Asian Almond Chicken (meatless)
Portion Size: 4 oz. (3 oz. chicken plus sauce)
Ingredients: Yields: 8 servings
| Ingredients | Notes: |
| 1 teaspoon ground ginger | |
| 1 teaspoon garlic powder | |
| 1 tablespoon canola oil | |
| 2- 2 1/2 lbs. meatless chicken strips | |
| ½ cup onions | Washed, peel and chopped. |
| 1 cup fresh mushrooms, sliced | Wash, trim and slice. |
| ¼ cup green bell peppers | Washed, trim and diced. |
| ¼ cup water chestnuts | Drained and rinsed. |
| ¼ cup light soy sauce | |
| 1 teaspoons vegan chicken base | |
| 1 cup water | |
| 1 tablespoon cornstarch | |
| 1/4 teaspoon cayenne pepper | |
| 1/3 cup. unsalted silvered almonds | |
| ½ cup 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 heated through. | |
| 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. | |
| 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. |
