1. Combine chicken, soy sauce, sherry and cornstarch and marinate. Cook 8 ounces thin linguine and drain. 2. Stir-fry in 1/4 cup oil the mushrooms, scallions, pea pods and red pepper. 3. Cook until just tender. 4. Remove vegetables. 5. Add chicken mixture and stir-fry until browned. 6. Add vegetables to chicken with 1/2 cup water and 1/2 teaspoon chicken bouillon. 7. Add cooked linguine and toss together. 8. Add soy sauce to taste. ---------------------------------------------------------------------------
Nutrition
Ingredients
