Pasta with Chinese Style Chicken Saute
|Peanut oil||2 Tablespoon|
|Garlic||1 Clove (5 gm), chopped|
|Grated ginger||1⁄2 Tablespoon|
|Red bell pepper||1⁄2 Small, cut into strips|
|Snow peas||2 Ounce, trimmed|
|Button mushrooms||2 Ounce|
|Boneless, skinless, chicken breasts||3⁄4 Pound, cut into strips|
|Soy sauce||2 Tablespoon|
|Chicken broth||1 Cup (16 tbs), reduced|
|Scallions||2 Medium, sliced|
|Pasta||1 Pound, cooked, drained|
In a large wok or skillet, heat 1 tablespoon of the oil with the garlic and ginger over high heat.
As soon as they sizzle, add the carrot and stir-fry for 1 minute.
Add the bell pepper and snow peas and stir-fry about 1 minute more; then add the mushrooms and stir-fry another minute.
Empty the vegetables into a mixing bowl.
Heat the remaining oil in the wok, add the chicken, and stir-fry until it turns golden, about 5 minutes.
Return the vegetables to the wok, add the soy sauce and vinegar, and stir and scrape with a wooden spoon to deglaze.
Add 3/4 cup of the broth to the wok.
Dissolve the cornstarch in the remaining broth and, as soon as the liquid in the wok simmers, stir in the cornstarch mixture.
Continue simmering just until the liquid thickens to coating consistency, 1 to 2 minutes.
Serve over cooked pasta, garnished with scallions.