Ingredients Jump to Instructions ↓

  1. 12 ounces skinless, boneless chicken breasts or thighs

  2. 2 tablespoons soy sauce

  3. 2 tablespoons dry sherry

  4. 2 teaspoons cornstarch

  5. 8 ounces linguine

  6. 1 tablespoon cooking oil

  7. 1 tablespoon toasted sesame oil

  8. 8 ounces fresh mushrooms, sliced (3 cups)

  9. 1 medium red or green sweet pepper, cut into 2-inch strips (1 cup)

  10. 4 green onions, cut into 2-inch pieces

  11. 6 ounces fresh pea pods, strings removed (1-1/2 cups)

  12. 1/2 cup water

  13. 1/4 teaspoon instant chicken bouillon granules

Instructions Jump to Ingredients ↑

  1. Cut chicken into bite-sized strips. In a small bowl stir together soy sauce, dry sherry, and cornstarch. Add chicken; stir to coat. Cover and chill for 30 minutes.

  2. Meanwhile, cook linguine according to package directions, omitting oil and salt. Drain well.

  3. Add cooking oil and sesame oil to a wok or 12-inch skillet. Preheat over medium-high heat (add more oil if necessary during cooking). Add mushrooms, red or green sweet peppers, and green onions to wok; stir-fry for 2 minutes. Add pea pods and stir-fry about 1 minute more or until vegetables are crisp-tender. Remove vegetables from wok.

  4. Drain chicken, reserving liquid. Stir-fry chicken for 2 to 3 minutes or until no longer pink. Combine water, bouillon granules, and reserved marinade; add to wok. Cook and stir until thickened and bubbly. Add drained linguine and cooked vegetables. Stir to coat. Cook and stir about 1 minute more or until heated through. Makes 4 servings.


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