Sauteed Chicken And Broccoli Over Pasta
1 cup chicken stock
3 tablespoons soy sauce
3 tablespoons brown sugar or honey
1 tablespoon vegetable oil
1 tablespoon lemon juice
2 teaspoons sesame oil
1 1/2 teaspoons minced ginger root
1 1/2 teaspoons minced garlic
2 1/2 teaspoons cornstarch
12 ounces linguine
12 ounces chicken, cut into 1-inch cubes
2 teaspoons vegetable oil
1 1/2 cups broccoli
1 1/2 cups thinly sliced red bell pepper
Make the sauce:
In a small bowl combine stock, soy sauce, sugar, oil, lemon juice, sesame oil, garlic, ginger and cornstarch.
Cook pasta in boiling water according to package directions.
Drain and place in a serving bowl.
In a large non-stick skillet, heat the oil and saute chicken until no longer pink.
Remove from pan and add to pasta.
To the hot skillet, add red peppers and broccoli and saute for 3 minutes, until crisp-tender. Add sauce and cook for 2 minutes, stirring constantly until slightly thickened.
Pour over pasta and toss to coat.