Total Time
30mins
Prep 15 mins
Cook 15 mins

Quick

Ingredients Nutrition

Directions

  1. Start cooking linguine.
  2. Soak cut up breast with soy sauce and cornstarch, set aside. In hot oil over medium-high heat, cook mushrooms, pea pods, green onions and peppers about 3 to 5 minutes.
  3. Remove vegetables.
  4. Cook chicken strips about 2 to 3 minutes.
  5. Return vegetables to pan and add bouillon and 1/2 cup water.
  6. Heat to boiling.
  7. Add cooked linguine and mix well.

Reviews

(3)
Most Helpful

Made this for dinner the other night! This was fast and cheaper than take-out! Very good recipe..thank you for sharing.

LiisaN December 21, 2003

We all liked this - I used a chicken substitute since I was feeding vegetarians, and used real lo mein noodles from the refrigerated section of the Asian supermarket. Yum.

lorabyala June 02, 2008

I like more ingredients than noodles, so I doubled the chicken (diced chicken tenders from Market Day, a school fundraiser--great, because they're already cooked, only need to be thawed) and green onions. Used broccoli instead of pea pods. Should have added more red pepper. Sauce was a little too salty for me; didn't quite double that (there wasn't much at the bottom when I stored the leftovers). I'll hold onto this recipe and maybe try it again with some alterations to the sauce.

anonymous23 May 04, 2004

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