- 6
Ingredients
- 1 Tbsp. cornstarch
- 1 tsp. ground ginger
- 1/4 cup reduced-sodium soy sauce
- 2 Tbsp. sherry or chicken broth
- 1-1/2 pounds boneless skinless chicken breasts, thinly sliced
- 1 tsp. reduced-sodium chicken bouillon granules
- 1/2 cup hot water
- 6 ounces uncooked linguine
- 1/2 pound fresh mushrooms, sliced
- 1/4 pound fresh snow peas
- 1 large sweet pepper, julienned
- 2 green onions, cut into 2-inch pieces
- 2 Tbsp. canola oil, divided
- 2 tsp. sesame oil
Preparation
Step 1
In a large bowl, combine the cornstarch, ginger, soy sauce and sherry or broth until smooth. Add chicken and stir to coat; set aside. In a small bowl, dissolve bouillon granules in hot water; set aside. Cook linguine according to package directions.
In a large nonstick skillet or wok, stir-fry mushrooms, snow peas, red pepper and green onions in 1 Tbsp. canola oil for 3-5 minutes or until crisp-tender. Remove with a slotted spoon and set aside.
In the same skillet, stir-fry the chicken mixture in the remaining canola oil for 2-3 minutes or until chicken is no longer pink. Stir in dissolved bouillon. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Return vegetables to skillet. Drain linguine; add sesame oil and linguine to skillet. Toss to coat. Cook 1-2 minutes longer or until heated through.
Per serving (1-1/3 cups): 328 calories, 10g fat, 67mg cholesterol, 515mg sodium, 27g carbohydrate, 3g fiber, 31g protein