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.

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