This dish is a great weeknight meal when you don't have much time. It's something different, but is easy to make. Feel free to spice it up however you'd like!
- 8 ounces whole wheat linguine (or white, whichever you prefer)
- 3/4 cup low-sodium chicken broth
- 3 tablespoons soy sauce
- 1 teaspoon rice wine vinegar
- 1/4 teaspoon red pepper flakes (use 1/2 tsp if you like things a little spicy)
- 2 teaspoons cornstarch (I forgot to get this at the store, so just used 1.5 tbsp of flour
- props to Mom for this tip!)
- 2 tablespoons canola oil, divided
- 1 pound frozen boneless skinless chicken tenderloins, thawed and cut into strips
- 3 cloves garlic, minced
- 2 teaspoons minced peeled fresh ginger
- 3 cups small fresh broccoli florets (from about 1 large crown)
- 1 carrot, peeled and cut into thin strips (or you can use about 5-8 baby carrots)
- Cook linguine, drain and keep warm.
- Meanwhile, combine broth, soy, vinegar, pepper and cornstarch (or flour) in a bowl. Tip: mix the cornstarch/flour with a little bit of broth before combining everything to prevent clumping.
- Heat a wok or heavy skillet over high heat. When very hot, add 1 tablespoon oil. Add chicken and stir-fry until lightly browned, about 2-5 minutes. Remove from wok and set aside.
- Add remaining oil, garlic and ginger; stir-fry 30 seconds.
- Add broccoli and carrot; stir-fry 2 minutes.
- Add soy mixture and chicken, stir well, and cover.
- Lower heat to medium and simmer until vegetables are tender, about 3-5 minutes.
- Toss with linguine.
Tips-Feel free to top with some almonds, cilantro, and/or green onions!
-You can add more soy sauce for extra flavor if you'd like
-Also, if you have some thai peanut sauce, you can add some on top