1 lb. boneless chicken breast, sliced into strips
1 green pepper, sliced into strips
4 scallions, washed, trimmed, sliced
1 can sliced mushrooms, drained
Canned Chinese vegetables (water chestnuts, sprouts, etc.), drained
1 cup reduced sodium soy sauce
Fresh ginger, grated
1 tsp sugar
2 Tbs. oil
1 lb. thin spaghetti/linguini
2-3 cloves fresh garlic
In small bowl, combine soy sauce, ginger, sugar, 2 tbsp oil and add ½ mixture to chicken strips. Let stand a while.
In large pot, boil the pasta. Drain and add 2 tsp of oil and toss. Keep on the side.
In wok/large fry pan, add 2 tbsp oil till hot. Add chicken mixture till pink is gone. Remove.
Add 2 more tbsp oil to pan, add all cut vegetables all at once. Add ½ cup soy sauce mixture and sauté till vegetables are tender. Remove and add to cooked chicken.
Add 2 tbsp oil to pan and add drained pasta. Toss and stir fry for a few minutes. Add chicken and vegetables to pasta. Toss really well to coat all ingredients. Taste and see if needs more soy sauce. Get it to color you prefer.
You can substitute thin slices of beef or shrimp or make it vegetarian without meat. You can use broccoli, celery, carrots, whatever you have on hand. Just remember to keep the sizes the same.
*Note: slice vegetables and chicken to same size for even cooking.
*Tip: cut up all of your vegetables before you start cooking.