Recipe by Maymie
Another family favorite. This recipe is quite versatile in that you can add any veggies you like, or change the meat or leave the meat out altogether.
Top Review by **Tinkerbell**
We loved this! Linguine instead of rice was a nice change. The recipe was very easy & once prep was done it was not time before we were eating. I had both a green pepper & a red pepper. I couldn't decide on which color so I used half of each. Other than that I made as directed. I am skeptical about the serving sizes though. We have a family of 4 (3 actually, as DD is a toddler) & we don't usually take overly large portions but this recipe fed us with no leftovers. I'm not sure I would have been able to feed 12 with it though. Thanks for sharing, Maymie! Made for Unrated Asian Recipe tag in the Asian forum.
- 1 lb boneless skinless chicken breast, cut into bite size pieces
- 1⁄2 cup soy sauce
- 1⁄2 cup sugar
- 1 teaspoon minced fresh garlic
- 1 teaspoon minced fresh ginger
- 1 1⁄2 teaspoons rice wine vinegar
- 4 tablespoons canola oil
- 1 lb linguine
- 1 large onion, sliced into strips
- 1 bell pepper, sliced into strips
- 2 carrots, sliced into strips
- 1 (6 ounce) can sliced water chestnuts
- 1 (6 ounce) cansliced bamboo shoots
Directions See How It's Made
- Combine soy sauce, sugar, garlic, ginger, vinegar, and 2 tbsp oil in a 1 gallon ziploc bag.
- Add chicken to sauce. Let marinate for at least 30 minutes to overnight.
- Cook linguine according to package directions.
- Add remaining oil to a very hot wok or large frypan.
- Remove chicken from bag, reserve marinade.
- Stir-fry chicken in wok until cooked through. Remove from wok, set aside.
- Add carrots to wok and stir-fry for 1 minute. Then add onion, pepper, chestnuts, and bamboo shoots. Stir-fry until veggies are crisp-tender.
- Add chicken and marinade to wok. Let come to a boil then simmer for 5 minutes.
- Toss chicken mixture with linguine and serve.