Ingredients:
12-oz skinless, boneless chicken breast
2 Tbs dry sherry
2 Tbs soy sauce
2 tsp cornstartch
8-oz. linguine
1 Tbs olive oil
1 Tbs sesame oil
3 cups fresh sliced mushrooms
1 med. Red or Green pepper cut into 1" strips
4 green onions, sliced
6-oz. pea pods, strings removed
1/2 cup water
1/4 tsp chicken bouillon granules
Cut the chicken into bite size pieces.Mix together the soy sauce,dry sherry, and cornstartch.
Add the chicken and stir to coat.
Cook the linguine as directed on the package, omitting the oil and salt to the water.
Add the olive oil and sesame oil to the wok( A large skillet will work also)
Heat on med high.
Add the mushroms,pepper,and green onions. Stir fry for 2 minutes.Add the pea pods. Stir fry 1 minute.
Remove all vegtables from the pan.
Drain the chicken and reserve the liquid. Stir fry the chicken pieces for 2-3 minutes( you may have to add more oil to the skillet)
Combine the water, bouillion and rserved marinating liquid. Add to the skillet. Cook till thick and bubbly. Add the drained linguine and vegtables. Cook 1 more minute.
* You may want to double up on the sauce ingredients if you want a little more sauce, as I am sure you will lose some during the cooking process~Janie~
* Add some chopped Water Chestnuts or bean sprouts or carrot strips too!
~Janie~