Portion Size: 3 oz. boneless meat, ½ cup pasta, ½ cup vegetables (approx. 1 ½ cups)

Ingredients: Yields: 8 servings

Ingredients	Notes:
2 ½ pounds meatless chicken	Cut into small thin strips
1 lb. spaghetti	For vegan: use vegan pasta
1/2 cup reduced-sodium  soy sauce
1 tablespoon sesame oil
¼ cup hot water
1 tablespoon vegan chicken bouillon	(or sub. Chicken if using chicken or shrimp)
¼ cup brown sugar
2 teaspoons garlic powder or garlic cloves minced
2 tablespoon oil
2 cups carrots	Wash thoroughly, peeled,  and sliced thin
2 cups broccoli	Wash thoroughly, cut into bite size pieces
1 large onion	Wash thoroughly before cutting, sliced
2 tablespoons sesame seeds, toasted

Directions:

Steps:	Directions:	Critical Control Point / Quality Assurance
1	In a small bowl, dissolve chicken  bouillon in hot water. Add soy sauce, brown sugar, sesame oil and garlic in the small bowl. Stir.
2	Prepare pasta according to directions on package. Drain reserving 1 cup water
3	In a medium high heated skillet, add oil. Add chicken and heat. Add sauce mixture, cook all together for about 2 minutes and remove from pan.	Minimum Temperature 165°F for chicken
4	In the same pan, sauté onions until golden brown. Remove from heat.
5	In a separate skillet, stir fry carrot until just tender. Add broccoli and cook until just tender.
6	In a large pot combine reserved water, pasta, vegetables and chicken.  Toss to coat. Top with sesame seeds. Serve hot.