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chicken stir fry


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"This quick and easy stirfry is a great choice for a weeknight meal."

Serves 4 | Prep Time 15 | Cook Time 15

Why I Love This Recipe

This quick and easy stirfry is a great choice for a weeknight meal.


Ingredients You'll Need

8 ounces whole wheat linguine
3/4 cup low-sodium chicken broth
3 tablespoons soy sauce
1 teaspoon rice vinegar
1/4 teaspoon crushed red chile flakes
2 teaspoons cornstarch
2 tablespoons canola oil, divided
1 pound boneless, skinless chicken tenderloins, cut into strips
3 cloves garlic, finely chopped
2 teaspoons finely chopped fresh ginger
3 cups small fresh broccoli florets (from about 1 large crown)
1 carrot, cut into thin strips


Directions


Bring a large pot of salted water to a boil over high heat


Ingredients
8 ounces whole wheat linguine
3/4 cup low-sodium chicken broth
3 tablespoons soy sauce
1 teaspoon rice vinegar
1/4 teaspoon crushed red chile flakes
2 teaspoons cornstarch
2 tablespoons canola oil, divided
1 pound boneless, skinless chicken tenderloins, cut into strips
3 cloves garlic, finely chopped
2 teaspoons finely chopped fresh ginger
3 cups small fresh broccoli florets (from about 1 large crown)
1 carrot, cut into thin strips
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Method
Bring a large pot of salted water to a boil over high heat.

Add pasta and cook until tender, about 8 minutes.


Drain and set aside.


Meanwhile, combine broth, soy, vinegar, pepper and cornstarch in a bowl.


Heat a wok or heavy skillet over high heat.


When very hot, add 1 tablespoon of the oil.


Add chicken and stir-fry until lightly browned, about 2 minutes.


Remove from wok and set aside.


Add remaining 1 tablespoon oil, garlic and ginger; stir-fry until fragrant, about 30 seconds.


Add broccoli and carrot; stir-fry 2 minutes.


Add soy mixture and chicken, stir well, and cover.


Lower heat to medium and simmer until vegetables are tender, about 3 minutes.


Toss with linguine and serve.


Pairs Well With

rice


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