Ingredients Jump to Instructions ↓

  1. 4 oz 113g Uncooked linguine

  2. 1/4 cup 59ml Chicken broth

  3. 2 teaspoons 10ml Sugar

  4. 2 teaspoons 10ml Cornstarch

  5. 2 teaspoons 10ml Soy sauce

  6. 1 teaspoon 5ml Grated lemon peel

  7. 1/4 teaspoon 1 1/3ml Dark (oriental) sesame oil

  8. 3 Bok choy

  9. 1 tablespoon 15ml Oil

  10. 4 Boneless chicken breast halves - cut into strips

  11. 1 Garlic clove - minced

  12. 1 lb 454g / 16oz Fresh asparagus spears - trimmed and sliced

  13. 1 cup 237ml Sliced fresh mushrooms

  14. 2 tablespoons 30ml Sesame seed - toasted

Instructions Jump to Ingredients ↑

  1. Recipe Instructions 1. In large saucepan, cook linguine to desired doneness as directed on package. Drain. Return to saucepan; cover to keep warm.

  2. Meanwhile, in small bowl, combine all sauce ingredients; blend with wire whisk until smooth. Set aside.

  3. Seperate bok choy leaves from stems. Cut leaves into 2-inch pieces; cut stems into 1/4-inch slices. Set aside.

  4. Heat oil in 12-inch nonstick skillet over medium-high heat until hot. Add chicken and garlic; cook 4 to 5 minutes or until chicken is no longer pink. Remove chicken and garlic from skillet; add to linguine in saucepan.

  5. Add bok choy, asparagus and mushrooms to skillet. Cook and stir 5 to 7 minutes or until vegetables are crisp-tender. Return chicken and linguine mixture to skillet. Stir sauce well; pour over chicken and vegetables. Cook and stir 1 to 2 minutes or until sauce is bubbly and thickened. Add sesame seed; toss gently to mix. Nutrition Information: Serving Size: 1 1/3 cups Calories per serving: 240 Total fat: 6g Cholesterol: 50mg Sodium: 230mg Carbohydrates: 22 Fiber: 3 g Sugars: 4 g Protein: 24g MasterCook Formatted by Doug (


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