Ingredients
1 tablespoon cornstarch1 teaspoon ground ginger1/4 cup reduced-sodium soy sauce2 tablespoons sherry or chicken broth1-1/2 pounds boneless skinless chicken breast, thinly sliced1 teaspoon reduced-sodium chicken bouillon granules1/2 cup hot water6 ounces uncooked linguine1/2 pound medium fresh mushrooms, sliced1/4 pound fresh snow peas1 large sweet red pepper, julienned2 green onions, cut into 2-inch pieces2 tablespoons canola oil, divided2 teaspoons sesame oil
Preparation
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 tablespoon canola oil for 3-5 minutes or until crisp-tender. Remove with a slotted spoon and set aside.
In the same skillet, stir-fry chicken mixture in 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.
