Ingredients:
1 -1 1/4 lb chicken tenderloins, sliced into bite size pieces
4 teaspoons white sugar
1 tablespoon rice wine vinegar
1/2 cup soy sauce, divided
1 1/4 cups chicken broth
1 cup water
1 tablespoon dark sesame oil
1/2 teaspoon black pepper
2 tablespoons cornstarch
1 (8 ounce) packages linguine, cooked to package directions,drained & set aside
2 tablespoons canola oil, divided
2 tablespoons gingerroot, grated
1 tablespoon garlic, grated
1/2 lb button mushrooms, sliced think
6 scallions, sliced on the diagonal ( white & green)
1 carrots, peeled & julienned
2 cups shredded cabbage
Directions:
In a glass bowl, combine the chicken, 2 tsp Sugar, 1 tablespoons Vinegar, and 1/4 C Soy Sauce.
Mix together well, cover and marinate in the fridge for 1 hours.
In a quart glass jar combine Chicken Broth, Water, Sesame Oil, ground black pepper, the rest of the sugar, vinegar, and soy sauce.
Shake well.
Pour a 1/2 C into a small bowl and dissolve the cornstarch in it well– then pour it all together in the jar.
Shake well.
Heat 1 tbsp of canola oil in your wok, when it’s smoking, add the chicken which you have drained well.
Stir fry until the liquid evaporates and the chicken starts to brown.
Put this on a plate and remove to a warm place.
Heat 1 tablespoons of Canola oil in the Wok again, add garlic and ginger, stirring briefly until you can smell it start cooking.
Add in the rest of your vegetables.
Stir it up well and let cook until the vegetables start to wilt some.
Scoot the veggies to the side and make a well in the middle.
Pour in about half of the sauce from the jar.
When it starts to warm up, mix in the veggies and add back the chicken.
If you want more sauce, add more and stir until it heats up enough to start thickening.
Once you have enough sauce, let it cook for a few minutes and then add in your warm drained linguine.
Serve with steamed rice.
Enjoy!
Servings: 8
Time preparation: 20 min.
Time total: 40 min.