2 whole large chicken breasts, boneless, skinless
3 T. soy sauce
2 t. cornstarch
1 8 oz. package linguine
¼ c. oil
½ pound mushrooms, sliced
¼ pound pea pods or 6 oz package frozen pea pods
2 green onions, cut unto 1 inch pieces
1 large red pepper, thinly sliced
½ c. water
½ t. instant chicken flavored bouillon
Slice chicken breasts on the slant. In medium bowl, mix chicken, soy sauce, and
cornstarch, set aside.
Prepare linguine as package directs. Meanwhile, in a 12 inch skillet over medium
high heat, in hot oil, cook mushrooms, chinese pea pods, green onions, and
peppers, stirring quickly and frequently until tender crisp, about 3-5
minutes. With slotted spoon, remove
vegetables to bowl. In drippings, over high heat, cook chicken mixture,
stirring quickly and frequently, until chicken is tender, about 2-3
minutes. Return vegetables to skillet,
add water and bouillon, heat to boiling stirring to loosen brown bits from
skillet. Add linguine, heat mixture
through, tossing gently.