Teriyaki Linguine With Chicken |
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Prep Time: 45 Minutes Cook Time: 60 Minutes |
Ready In: 105 Minutes Servings: 12 |
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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. 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.
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