Recipes from China :: Chinese Main Dish Poultry
Posted by bettyboop50 at recipegoldmine.com May 15, 2001
1/2 pound skinless boneless chicken breast halves
1/2 pound snap pea pods strings removed (2 c.)
6 oz. baby cut carrots cut lengthwise into
1/4 in. sticks (1 c.)
1/2 (9 ounce) pkg. refrigerated linguine,
cut into 2-in. pieces
2 tsp. cornstarch
1 tsp. sugar, optional
2 tsp. water
1/3 c. chicken broth
1 Tbsp. soy sauce
4 cloves garlic finely chopped
2 tsp. finely chopped gingerroot
Toasted sesame seed, if desired
Cut chicken breast halves lengthwise into 2-in. pieces; cut pieces crosswise into 1/2-in. strips.
Heat 2 quarts water to boiling in 3 quart saucepan. Add pea pods, carrots and linguine, heat to boiling. Boil 2 to 3 mins. or until linguine is just tender, drain.
Mix cornstarch, sugar and water. Mix broth, soy sauce, garlic and gingerroot, stir in cornstarch mixture.
Spray nonstick wok or 12-in. skillet with nonstick cooking spray, heat over med./high heat until cooking spray starts to bubble. Add chicken, stir fry about 2 mins. or until chicken is white. Stir broth mixture in and stir into chicken mixture. Stir in pea pods, carrots and linguine. Cook 2 mins., stirring occasionally. Sprinkle and distribute with toasted sesame seed.
5 servings
