Chicken and Peppers Stir Fry (meatless)
Portion Size: 1 cup (approx. 3 oz. Chicken, 1 oz. vegetables, and ½ cup pasta)
Ingredients: Yields: 8 servings
| Ingredients | Notes: |
| 1/2 cup lite soy sauce | |
| 1/2 cup (no added salt) tomato sauce | |
| 2 tablespoon honey | |
| 1 teaspoon ground ginger | |
| 1 teaspoon garlic powder | |
| 2 ½ lbs. meatless chicken pieces | |
| 1 tablespoon vegetable oil | |
| 8 green onions, cut into 1-inch pieces | Wash, trim and slice thin. (including green tops) |
| 2 Large yellow or green bell peppers, thinly sliced | Wash, trim and slice |
| 1 Red bell pepper, thinly sliced | Wash, trim and slice |
| 2 tablespoons vegetable oil | |
| 4 cups hot cooked rice or cooked Chinese noodles | For vegan: use rice |
Directions:
| Steps | Directions: | Critical Control Point /Quality Assurance |
| 1 | Mix soy sauce, tomato sauce, honey, ginger and garlic in large reseal able plastic bag. | |
| 2 | Add chicken and seal bag. Let stand for 15 minutes in the refrigerator. | |
| 3 | Heat 1 tablespoon oil in a large skillet over medium to high heat. Add onion and bell peppers. Stir fry until crisp-tender. Remove from skillet. | |
| 4 | Heat 1 tablespoon oil in skillet. Add chicken and stir hot. Stir onion mixture into chicken. Serve with rice or noodles. | Cook until internal temperature reaches 145 degrees F. |
