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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Quick Ingredients:
2 boneless chicken breasts, cubed |
3 tablespoons soy sauce |
1 tablespoon sherry wine |
2 teaspoons cornstarch |
1/4 cup oil |
1/2 lb mixed mushrooms, chopped |
1 bunch scallion, chopped |
1/2 lb fresh chinese pea pods |
1 red pepper, chopped |
8 ounces thin linguine |
Directions:
1. Combine chicken, soy sauce, sherry and cornstarch and marinate. Cook 8 ounces thin linguine and drain.
2. Stir-fry in 1/4 cup oil the mushrooms, scallions, pea pods and red pepper.
3. Cook until just tender.
4. Remove vegetables.
5. Add chicken mixture and stir-fry until browned.
6. Add vegetables to chicken with 1/2 cup water and 1/2 teaspoon chicken bouillon.
7. Add cooked linguine and toss together.
8. Add soy sauce to taste.
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