Portion Size: 1 ½ cup 

Ingredients: Yields: 8 servings

Ingredients	Notes:
1 lb.  pound cooked meatless chicken, cut into thin slices
1-pound linguine package	For vegan: use vegan pasta
¼  cups low sodium soy sauce
½ cup rice vinegar
1/3 cup cornstarch
1 tablespoon white sugar
1 teaspoon sesame oil
1/4 teaspoon ground ginger
1/4 teaspoons black pepper
¼ cup  canola or olive oil
2 cups snap peas	Washed and trimmed
¼ cup white sweet onion	Washed, trimmed and diced
1 cup sliced white mushrooms	Washed, trimmed and sliced
1 cup sliced red bell pepper	Washed, trimmed and sliced
2 teaspoons garlic	Washed, peeled and minced.
¼ cup  green onions	Washed, trimmed and sliced.

Directions:

Steps:	Directions:	Critical Control Point /Quality Assurance
1	Bring large stock pot of water to boil.  Cook linguine until tender yet firm to the bite. (about 8-9 minutes)
2	Whisk soy sauce, vinegar, cornstarch, sugar, pepper  and sesame oil together in a small bowl.
3	Heat oil in a large skillet over medium high heat. Cook snap peas and until onion is soft.  Add chicken, mushrooms, red bell pepper, garlic and ginger.	Cook until internal temperature reaches 145°F for 15 seconds for chicken.
4	Stir in sauce and cook until sauce is thickened. Add linguine to mixture and toss to coat.
5	Top with green onions. Serve immediately.