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Ingredients
I2 Ounces Chicken thighs, boneless, skinless
2 Tablespoons soy sauce
2 Tablespoons dry sherry
2 Teaspoons cornstarch
8 Ounces linguine
1 Tablespoon cooking oil
1 Tablespoon toasted sesame oil
8 Ounces fresh mushrooms, sliced
1 Medium red or green sweet pepper, cut into 2" strips
4 Green onions, cut into 2" pieces
6 Ounces fresh pea pods, strings removed
1/2 Cup water
1/4 Teaspoon instant chicken bouillon granules
Instructions
Cut chicken into bite-sized strips. In a small bowl stir together soy sauce, dry sherry, and cornstarch. Add chicken; stir to coat. Cover and chill for 30 minutes.
Meanwhile, cook linguine according to package directions, omitting oil and salt. Drain well.
Add cooking oil and sesame oil to a wok. Preheat over medium-high heat (add more oil if necessary during cooking). Add mushrooms, red or green sweet peppers, and green onions to wok; stir-fry for 2 minutes. Add pea pods and stir-fry about 1 minute more or until vegetables are crisp-tender. Remove vegetables from wok.
Drain chicken, reserving liquid. Stir-fry chicken for 2 to 3 minutes or until no longer pink. Combine water, bouillon granules, and reserved marinade; add to wok. Cook and stir until thickened and bubbly. Add drained linguine and cooked vegetables. Stir to coat. Cook and stir about 1 minute more or until heated through