Teriyaki Linguine With Chicken

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.

• Ready In: 1 hr 45 mins
• Serves: 12

Ingredients

• 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) can  sliced bamboo shoots

Directions

1. Combine soy sauce, sugar, garlic, ginger, vinegar, and 2 tbsp oil in a 1 gallon ziploc bag.
2. Add chicken to sauce. Let marinate for at least 30 minutes to overnight.
3. Cook linguine according to package directions.
4. Add remaining oil to a very hot wok or large frypan.
5. Remove chicken from bag, reserve marinade.
6. Stir-fry chicken in wok until cooked through. Remove from wok, set aside.
7. 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.
8. Add chicken and marinade to wok. Let come to a boil then simmer for 5 minutes.
9. Toss chicken mixture with linguine and serve.