Teriyaki Linguine With Chicken - cooking recipe

Ingredients

1 lb boneless skinless chicken breast, cut into bite size pieces
1/2 cup soy sauce
1/2 cup sugar
1 teaspoon minced fresh garlic
1 teaspoon minced fresh ginger
1 1/2 teaspoons rice wine vinegar
4 tablespoons canola oil
1 lb linguine
1 large onion, sliced into strips
1 bell pepper, sliced into strips
2 carrots, sliced into strips
1 (6 ounce) can sliced water chestnuts
1 (6 ounce) can sliced bamboo shoots

Preparation

Combine soy sauce, sugar, garlic, ginger, vinegar, and 2 tbsp oil in a 1 gallon ziploc bag.
Add chicken to sauce. Let marinate for at least 30 minutes to overnight.
Cook linguine according to package directions.
Add remaining oil to a very hot wok or large frypan.
Remove chicken from bag, reserve marinade.
Stir-fry chicken in wok until cooked through. Remove from wok, set aside.
Add carrots to wok and stir-fry for 1 minute. Then add onion, pepper, chestnuts, and bamboo shoots. Stir-fry until veggies are crisp-tender.
Add chicken and marinade to wok. Let come to a boil then simmer for 5 minutes.
Toss chicken mixture with linguine and serve.