- September 9, 2009 at 1:35 pm #276088
1 tablespoon cornstarch
1 teaspoon ground ginger
1/4 cup reduced-sodium soy sauce
2 tablespoons sherry or chicken broth
1-1/2 pounds boneless skinless chicken breast, thinly sliced
1 teaspoon reduced-sodium chicken bouillon granules
1/2 cup hot water
6 ounces uncooked linguine
1/2 pound medium fresh mushrooms, sliced
1/4 pound fresh snow peas
1 large sweet red pepper, julienned
2 green onions, cut into 2-inch pieces
2 tablespoons canola oil, divided
2 teaspoons sesame oil
In a large bowl, combine the cornstarch, ginger, soy sauce and sherry or broth until smooth.
Add chicken and stir to coat; set aside. In a small bowl, dissolve bouillon granules in hot water; set aside. Cook linguine according to package directions.
In a large nonstick skillet or wok, stir-fry mushrooms, snow peas, red pepper and green onions in 1 tablespoon canola oil for 3-5 minutes or until crisp-tender.
Remove with a slotted spoon and set aside. In the same skillet, stir-fry chicken mixture in remaining canola oil for 2-3 minutes or until chicken is no longer pink. Stir in dissolved bouillon.
Bring to a boil; cook and stir for 1-2 minutes or until thickened. Return vegetables to skillet. Drain linguine; add sesame oil and linguine to skillet.
Toss to coat. Cook 1-2 minutes longer or until heated through. Yield: 6 servings.
*** Could also: Add baby corn, Add broccoli, Add carrots – julienned, Add 1 onion
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