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Ingredients Jump to Instructions ↓

  1. 1/2 lb linguine

  2. 1/2 lb chicken (sliced 1/8 in. thick)

  3. 1 teaspoon cornstarch

  4. 1 teaspoon sherry wine

  5. 1/2 teaspoon garlic (crushed)

  6. 1 tablespoon cornstarch

  7. 1 cup chicken broth

  8. 1 tablespoon light soy sauce

  9. 2 tablespoons oyster sauce

  10. 1 teaspoon sesame oil

  11. 1 stalk green onion (diced)

  12. 2 tablespoons vegetable oil

Instructions Jump to Ingredients ↑

  1. Par boil linguine noodles for about 3 minute.

  2. Rinse with cold water and drain.

  3. Marinate chicken for 15 minute in 1 t cornstarch 1 T light soy sauce and 1 t sherry.

  4. Have a pot of hot water ready.

  5. Heat wok.

  6. Add 2 T vegetable oil and reheat.

  7. Add garlic; brown and discard.

  8. Add chicken with marinade.

  9. Stir until 3/4 done.

  10. Add sauce mixture and stir until thickens (remember thickening agents never come into full power until the mixture boils for about 1 minute).

  11. Add green onions and sesame oil.

  12. Mix well and keep warm.

  13. Drop noodles into hot water.

  14. Stir for about 1 minute to heat.

  15. Drain well and add to meat and sauce in the wok mixing well.

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