|8||ounces linguini, cooked al dente|
|2||skinless, boneless chicken breasts, cut into strips & sprinkled lightly with soy sauce|
|¼||cup peanut oil|
|½||teaspoon dried red pepper flakes|
|2||cups sliced mushrooms|
|1||carrot, sliced into thin strips|
|1||red bell pepper, sliced into strips|
|2||tablespoons minced garlic|
|2||teaspoons minced ginger|
|5||scallions, green and white part, sliced|
|1||cup chicken broth|
|¼||cup hoisin sauce|
|1||tablespoon soy sauce|
|¼||teaspoon curry powder|
|salt and pepper to taste|
In a small bowl mix together chicken broth and cornstarch. Set aside.
Heat oil in a large skillet or wok over medium-high heat. Add the red pepper flakes and stir fry for 30 seconds. Add the chicken and stir fry until meat is almost cooked through. Add the mushrooms, carrots, red pepper, garlic and ginger. Stir fry until the vegetables are tender and the chicken is completely cooked. Add the green onion and stir fry for 1 minute more.
Stir in the chicken broth/ cornstarch mixture along with the hoisin sauce, honey, soy sauce, and curry powder. Stir until sauce has thickened. Season with salt and pepper to taste.
Add the cooked linguine, tossing to coat.