Total Time
30mins
Prep 30 mins
Cook 0 mins

I absolutely love this recipe! It is fairly inexpensive and it serves many people. It comes from the Chinese Village Cookbook by Rhonda Yee.

Ingredients Nutrition

Directions

  1. Par boil linguine noodles for about 3 minute.
  2. Rinse with cold water and drain.
  3. Marinate chicken for 15 minute in 1 t cornstarch 1 T light soy sauce and 1 t sherry.
  4. Have a pot of hot water ready.
  5. Heat wok.
  6. Add 2 T vegetable oil and reheat.
  7. Add garlic; brown and discard.
  8. Add chicken with marinade.
  9. Stir until 3/4 done.
  10. Add sauce mixture and stir until thickens (remember thickening agents never come into full power until the mixture boils for about 1 minute).
  11. Add green onions and sesame oil.
  12. Mix well and keep warm.
  13. Drop noodles into hot water.
  14. Stir for about 1 minute to heat.
  15. Drain well and add to meat and sauce in the wok mixing well.
Most Helpful

This was good...I made about 3/4 of the pasta (see the other comment below that said it was too much...it really is. I made all of it and eyeballed what was in the pan that I had to add the noodles to and thought hmm...way too much). I used about double the soy sauce and should have quadrupled it but...yeah, it was good. It is oddly a lot of work but...at the end...it was yummy. I added shiitake mushrooms and onions and grilled them with the chicken. Hubby loved it too.

5 5

We thought this was wonderful. I used pre-cooked rotisserie chicken and added about half a pound of fresh green beans so that it would be more well-balanced. The flavor was outstanding; a great easy recipe! Thank you.

3 5

This was fairly good, although it seemed like a lot of pasta for the amount of meat. I will try it again with some veggies too! Thanks for sharing!