Tuesday, May 17, 2005

Chicken Broccoli Stir-fry

Chicken Broccoli Stir-fry (Adapted from Whole Foods)

8 ounces linguine pasta
3/4 cup chicken broth
3 tablespoons soy sauce
2 teaspoons cornstarch
1 teaspoon rice wine vinegar
1/4 to 1/2 teaspoon crushed red pepper flakes
2 tablespoons canola oil, divided
16 ounce boneless, skinless chicken breasts, cut into strips
3 garlic cloves, minced
2 teaspoons minced fresh ginger
3 cups small fresh broccoli florets
1 large carrot, peeled and cut into thin strips

In a large pot of boiling salted water, add linguine and cook according to package directions. Drain and keep warm.

Meanwhile, in a medium bowl, whisk together broth soy sauce, cornstarch vinegar and crushed red pepper.

In a large skillet, heat oil over medium-high. Add chicken - stir-fry until lightly browned, about 2 to 4 minutes. Transfer chicken to a plate and set aside. Add remaining oil into the skillet. Stir in garlic and ginger - cook, stirring, until very fragrant, about 30 seconds. Stir in broccoli and carrot - cook, stirring, for 2 minutes. Stir in broth mixture and chicken, stir to coat - cover, reduce heat to medium and simmer until the vegetables are crisp-tender, about 3 minutes. Toss with linguine to serve.

Makes 4 servings.

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