Chicken Stir-Fry With Linguine

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1. 1

   In a medium bowl, toss the sliced chicken with the marinade soy sauce and cornstarch until evenly coated. Set aside to marinate for at least 10 minutes.

   Ongeveer 5 min

   Tip van de kok: Slicing the chicken against the grain will make it more tender.

2. 2

   Bring a large pot of salted water to a boil. Add the linguine and cook according to package directions until al dente.

   Ongeveer 10 min

   Tip van de kok: You can prep the vegetables while the water comes to a boil and the pasta cooks.

3. 3

   Once cooked, drain the linguine well and set aside.

   Ongeveer 1 min

4. 4

   Heat half of the neutral cooking oil in a large wok or skillet over high heat. Add the sliced mushrooms, snow peas, and red bell pepper.

   Ongeveer 1 min

   Tip van de kok: Ensure the pan is very hot before adding the vegetables to get a good sear.

5. 5

   Stir-fry the vegetables for 3-4 minutes until they are crisp-tender. Transfer them to a clean bowl.

   Ongeveer 4 min

6. 6

   Add the remaining oil to the hot skillet. Add the marinated chicken in a single layer and cook for 2-3 minutes per side, until golden brown and cooked through.

   Ongeveer 5 min

   Tip van de kok: Avoid overcrowding the pan; cook the chicken in batches if necessary to ensure it sears rather than steams.

7. 7

   Add the minced garlic to the skillet and stir-fry for 30 seconds until fragrant. Pour in the chicken broth and sauce soy sauce, scraping up any browned bits from the bottom.

   Ongeveer 2 min

8. 8

   Return the cooked vegetables to the skillet, then add the cooked linguine and the scallions.

   Ongeveer 1 min

9. 9

   Toss everything together gently to coat in the sauce and heat through for 1-2 minutes. Stir in the optional sesame oil, divide among plates, and serve immediately.

   Ongeveer 2 min