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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 1 | tablespoon | Cornstarch | 1 | teaspoon | ground ginger | 1/4 | cup | soy sauce | 6 | teaspoons | Chicken broth - fat free | 1 1/2 | pound, raw | boneless, skinless chicken breast | 1 | teaspoon | chicken bouillon granules | 1/2 | cup (8 fl oz) | hot water | 8 | ounces | linguini | 1 | cup, pieces or slices | Mushrooms, Sliced | 1/2 | cup, pieces or slices | Mushrooms, Sliced | 1/4 | cup, whole | snow peas | 1 | large (2-1/4 per lb, approx 3-3/4" long, 3" dia) | Peppers, sweet, red, raw, thin strips | 1/8 | cup, chopped | Green onion, sliced | 2 | tablespoons | canola oil | 2 | teaspoons | sesame oil |
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Steps
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Sequence
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Step
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| | 1 | In large bowl combine constarch, ginger, soy sauce and broth until smooth. Add chicken and stir to coat; set aside. In small bowl, dissolve bouillon granules in hot water. Set aside. | | 2 | In a large non-stick skillet or wok, stir fry mushrooms, snow peas, red peppers, and green onions in 1 tablespoon canola oil for 3 to 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. |
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