Ingredients:
4 Boneless, Skinless Chicken Breasts (cut into 1 inch pieces)
4 Tbsp Low Sodium Soy Sauce
4 Tbsp Rice Vinegar
4 tsp Cornstarch + 1 tsp Cornstarch
8-10 oz Linguine (consider whole grain)
2 Tbsp Olive Oil
1-2 Tbsp Toasted Sesame Oil
2 cups Frozen Edamame (shelled and thawed)
2-3 cup Frozen Broccoli Florets (thawed)
1 can Sliced Water Chestnuts (optional)
4 Scallions (sliced)
1 cup Water
1 Low Sodium Chicken Boullion Cube
Directions:
In small bowl stir together soy sauce, rice vinegar and cornstarch. Add chicken and stir to coat. Cover and chill in refrigerator for 30 minutes. Meanwhile, cook linguine according to package directions using no oil of salt for cooking. Drain when done. Add olive oil and sesame oil to a wok or 12-inch skillet. Preheat over medium-high heat. Add scallions, broccoli, water chestnuts and edamame to skillet. Stir fry for 4-5 minutes until vegetables are crisp-tender. Remove vegetables from skillet. Drain chicken, reserving liquid. Stir-fry chicken for 4-5 minutes until no longer pink. Combine water, boullion and reserved marinade and additional tsp of cornstarch. Mix well and add to cooked chicken. Cook until thick and bubbly. Add drained linguine and cooked vegetables. Stir to coat. Cook at least one minute more until heated through. Makes 4-6 servings.
adapted from a recipe on: http://www.bhg.com/
