Update my dinner status, I'm making this tonight.
7 chefs marked this as Favorite
Servings: 5 servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
=== FOR SAUCE ===
=== FOR STIR-FRY ===
- 12 oz Uncooked linguine or
- 2 Boneless skinless chicken
- (about 12 ounces)
- 2 tb Low-sodium soy sauce
- 1 Yellow onion; peeled, and
- Sliced lengthwise in wedges
- 1 Carrot; peeled, and sliced
- Lengthwise in strips -; (abt
- 1 Yellow; red or green bell
- Sliced in strips -; (abt 1
- 12 oz Broccoli florets -; (abt 2
- 1 tb Cornstarch; mixed with
- 2 tb Chicken broth or water
- 2 tb Lemon juice
- 1 ts Lemon juice
- Salt
- Ground black pepper
- 1 tb Canola oil
- Nonstick cooking spray
Preparation
To prepare sauce: Combine broth, soy sauce, lemon juice, brown sugar and garlic in a small bowl or measuring cup. Stir well to dissolve brown sugar. Place near the stove. To prepare stir-fry: Bring a kettle of lightly salted water to a boil; cook pasta according to package directions. Drain and set aside. Meanwhile, marinate strips of chicken in soy sauce and lemon juice. When you are ready to cook, drain the chicken thoroughly; discard the soy-lemon marinade. Lightly coat a wok or large skillet with cooking spray. Heat oil in wok until very hot, then add chicken and onion wedges. Cook over medium-high heat, stirring frequently, for 2 minutes. Add carrot, bell pepper and broccoli; cook, stirring occasionally, for 5 to 7 minutes or until broccoli is tender but still crisp. Pour in sauce; bring to a boil. Stir in cooked pasta; stir to coat evenly with sauce. Add black pepper to taste. Stir cornstarch mixture into the noodles and vegetables; cook about 30 seconds, or until sauce thickens slightly. Transfer to a serving dish or individual plates. Yields 5 servings. Recipe Source: St. Louis Post-Dispatch - 09-28-1998 By Charlotte Balcomb Lane, Knight-Ridder/Tribune News Service Formatted for MasterCook by Susan Wolfe - vwmv81a@prodigy.com Converted by MM_Buster v2.0l.
