Easy Chicken and Pasta Lunch
If you're planning to entertain and want time to spend with your guests, prepare the vegetables in the morning and refrigerate until needed.
INGREDIENTS | SERVES 2
- 1 whole boneless, skinless chicken breast
- 2 tablespoons oyster sauce
- Black pepper to taste
- 1 teaspoon cornstarch
- ½ pound linguini
- 2 tablespoons olive oil
- 2 cloves garlic, peeled and chopped
- 1 red bell pepper, seeded and cut into thin strips
- 3–4 ounces snow peas, trimmed
- 1 cup mung bean sprouts
- ¼ teaspoon salt, optional
- 2 tablespoons red wine vinegar
- 2 tablespoons water
- 1 teaspoon granulated sugar
Cut the chicken into thin strips. Place the chicken in a bowl and add the oyster sauce, black pepper, and cornstarch. Marinate the chicken for 15 minutes.
Prepare the linguine according to the package directions. Drain thoroughly.
Heat a wok or skillet on medium-high heat until it is nearly smoking. Add the olive oil. When the oil is hot, add the garlic. Stir-fry until it is aromatic, then add the chicken. Let the chicken brown briefly, then stir-fry for 3 to 4 minutes, until it turns white and is nearly cooked.
Push the chicken to the sides of the pan and add the bell pepper and snow peas in the middle. Stir-fry for 1 minute, then add the mung bean sprouts. Stir-fry for 30 seconds, stirring in salt if desired. Stir in the noodles. Stir in the red wine vinegar, water, and sugar. Stir-fry to heat everything through, and serve hot.
