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This is a quick recipe that you can play with by adding 1 or 2 cups of vegetables instead of the chicken. Combine  sprouts, cabbage, snap peas right at the end with the mushrooms and other veggies.
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Stir Fry Veggies and Chicken
Stir Fry Veggies and Chicken
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Rating: 5
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Servings
servings
Ingredients
Servings
servings
Ingredients
Instructions
  1. Cook linguine for 10 minutes in boiling water, drain and keep warm.
  2. Meanwhile, combine broth, soy, vinegar, pepper and cornstarch in a bowl. Heat a wok or heavy skillet over high heat. When very hot, add 1 tablespoon oil. Add chicken and stir-fry until lightly browned, about 2 minutes. Remove from wok and set aside.
  3. Add remaining oil, onions, garlic and ginger; stir-fry 30 seconds. Add broccoli, mushrooms and carrot; stir-fry 2 minutes.
  4. Add soy mixture and chicken, stir well, and cover.
  5. Lower heat to medium and simmer until vegetables are tender, about 3 minutes.
  6. Toss with linguine and serve.
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About Chef Chef Maria

Born in Venezuela, Chef Maria developed her passion for food as a young girl. In her early 20’s she came to the United States and entered the restaurant business in Boston MA. Later in San Diego CA she opened El Tucan Restaurant. It was in San Diego that Chef Maria was challenged by the culture and regional ingredients that ultimately contributed to the inventive style she’s known for today. Also during this time in San Diego, Chef Maria was introduced to organic produce importance of nutrition.

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