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Chicken Lickin' Linguine Stir-Fry
Rhonda Jordahl, Fargo, ND

8 ounces linguine, broken in half
3 tablespoons soy sauce
1 tablespoon white wine vinegar
1 teaspoon chili oil
2 tablespoons oil, divided
1 teaspoon ginger root, grated
1 clove garlic, minced
6 ounces pea pods, chopped
2 chicken breasts, boned, skinned and cut into 1-inch squares
1 red pepper, cut into thin strips
2 green onions, chopped
1/4 cup peanuts, chopped

Cook linguine as directed on package; drain. Mix soy sauce, wine vinegar and chili oil. Set aside. Heat 1 tablespoon oil in large, non-stick skillet; stir-fry ginger root and garlic 30 seconds. Add half the chicken; cook 1 minute. Add pea pods; cook 1 minute more. Remove from skillet.

Add remaining oil. Stir-fry remaining chicken, red pepper and green onions 2 minutes. Add previously cooked meat, sauce and pasta; toss. Remove to serving dish and garnish with peanuts.

Serves 2 to 3.

Nutritional Information
Based on 3 servings, each provides 585 calories, 33.6g protein, 70.3g carbohydrates, 18.8g fat, 48.6mg cholesterol, 6.2g fiber, 1077mg sodium.