- 12 ounces skinless boneless chicken breasts
- 2 Tablespoons soy sauce
- 2 Tablespoons apple cider, or apple juice
- 2 teaspoons cornstarch
- 8 ounces linguine
- 1 Tablespoon peanut oil
- 1 Tablespoon toasted sesame oil
- 8 ounces sliced fresh mushrooms
- 1 medium red or green bell pepper,
cut into 2-inch strips
- 4 green onions, cut into 2-inch pieces
- 6 ounces fresh Chinese pea pods,
- 1/2 cup water
- 1/4 teaspoon instant granules
Rinse chicken; pat dry with paper towels. Cut chicken into thin, bite-sized strips. In a small bowl stir together soy sauce, apple cider and cornstarch. Add chicken; stir to coat. Cover and chill for 30 minutes.
Meanwhile, cook linguine according to package directions, omitting oil and salt. Drain well and set aside.
Add both oils to a wok or 12-inch skillet. Preheat over medium-high heat. Add mushrooms, bell pepper, and green onions to wok; stir-fry for 2 minutes. Add pea pods and stir-fry about 1 minute. Remove vegetables from wok.
Drain chicken, reserving liquid. Stir-fry chicken for 3 to 4 minutes till no longer pink. Combine water, bouillon granules and reserved marinade; add to wok. Cook and stir until thickened and bubbly. Add drained linguine and cooked vegetables. Stir to coat. Cook and stir about 1 minute more, or till heated through.
Serve with Soy Sauce
Amount Per Serving:
Calories 410 - Calories from Fat 90
Percent Total Calories From: Fat 22%, Protein 27%, Carbohydrate 51%
Totals and Percent Daily Values (2000 calories): Fat 10g, Saturated Fat 2g, Cholesterol 72mg, Sodium 579mg, Total Carbohydrate 53g, Dietary Fiber 2g, Protein 27g, Vitamin A 1132 units, Vitamin C 63 units, Calcium 0 units, Iron 3 units