8 ounces linguine or other pasta, prepared according to package
1 pound boneless, skinless chicken breast halves (about 4 small
1 tablespoon peanut oil, divided use
1/2 medium onion, sliced
2 large carrots, thinly sliced
2 cups small broccoli florets
1 cup low-fat, low-sodium chicken broth
1 teaspoon cornstarch
1 tablespoon oyster sauce
1 tablespoon low-sodium soy sauce
1 teaspoon finely grated fresh or frozen ginger
1 clove garlic, minced, optional
6 green onions, thinly sliced
1/4 teaspoon crushed hot pepper flakes, optional
Prepare pasta according to package directions and keep warm.
Cut chicken into 1-inch cubes and set aside. Prepare onion,
Carrots, broccoli and green onions; set aside. In small bowl, whisk
Together the chicken broth, cornstarch, oyster sauce and soy sauce;
Grate ginger and mince garlic, if desired, and set aside.
Heat large skillet or wok 1-to-2o minutes. Add 1 1/2 teaspoons
Of peanut oil and heat at least 1 minute. Stir in chicken cubes and
Cook until opaque, about 2 minutes. Remove from pan; keep warm. Add
Remaining 1 1/2 teaspoons peanut oil to pan and stir in sliced onion
And carrots; stir-fry until onion is slightly softened, about 2
Stir in broccoli and add about 1/3 of the chicken broth
Mixture. Cover and cook over medium heat for about 2 minutes.
Add remaining chicken broth mixture, ginger, garlic, if
Desired, and sliced green onions. Stir in crushed hot pepper flakes,
If desired. Return chicken to pan and stir-fry over medium-high heat
Until chicken is heated through and thoroughly cooked and broccoli is
Crisp but tender and very bright green.
Serve at once over noodles.
This recipe was submitted by one of our readers and has not been tested by our food editors. We are not responsible for errors in this recipe, but if you find one, please let us know.