adapted from jollymom
* 1 tablespoon cornstarch
* 1 teaspoon ground ginger
* 1/4 cup soy sauce
* 2 tablespoons chicken broth - leave out
* 1 1/2 pounds boneless, skinless chicken breasts, thinly sliced
* 1 teaspoon reduced-sodium chicken bouillon granules
* 1/2 cup hot water
* 6 ounces uncooked Asian noodles or linguine - spaghetti noodles
* 1/2 pound medium fresh mushrooms, sliced - leave out
* 1/4 pound fresh snow peas - frozen
* 1 large sweet red pepper, julienned
* 1/2 cup carrots, julienned
* 3 green onions, cut into 2 inch pieces
* 2 tablespoons canola oil, divided
* 2 teaspoons sesame seed oil - leave out
1. In a large bowl, combine the cornstarch, ginger, soy sauce and broth until smooth. Add chicken and stir to coat; set aside. In a small bowl, dissolve bouillon granules in 1/2 cup hot water; set aside. Cook noodles according to package directions.
2. In a large wok, stir-fry mushrooms, snow peas, red pepper and green onions in 1 tablespoon canola oil for 3-5 minutes or until crisp-tender.
3. 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.4. 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.
We've had this a couple times, this also makes great leftovers. It is a bit time consuming but very good and better than takeout.
5/5 from all 3 of us