Stir-Fried Chicken With Linguine - cooking recipe

Ingredients

4 boneless, skinned chicken breasts, cubed
2 c. broccoli florets
1 to 2 c. cauliflower or broccoli florets
1 c. carrots, sliced
1 small green pepper, cut in strips
1 1/2 c. celery, sliced
1/2 c. sugar snap or snow peas
1 onion, sliced in rings
1/4 c. vegetable oil
1 c. chicken stock (1 to 2 Tbsp. bouillon and 1 c. hot water)
1/2 c. soy sauce
1 tsp. ginger
1 Tbsp. cornstarch

Preparation

Stir-fry chicken in hot oil until just done.
Add all ingredients and stir-fry until crisp-tender.
Combine cornstarch, ginger and soy sauce.
Add to stock and mix well.
Add to vegetables and chicken.
Cook 2 minutes, until thickened.
Serve over cooked linguine or with cooked rice.