| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
St. Louis |
Post2 |
5 |
servings |
INGREDIENTS
|
|
=== FOR SAUCE === |
| 1/2 |
c |
Low-sodium fat-free chicken broth |
| 5 |
tb |
Low-sodium soy sauce |
| 1 |
tb |
Lemon juice; plus |
| 1 |
ts |
Lemon juice |
| 2 |
tb |
Brown sugar -; (packed) |
| 2 |
|
Garlic cloves; crushed thru press |
|
|
=== FOR STIR-FRY === |
|
|
Salt |
| 12 |
oz |
Uncooked linguine or spaghetti |
| 2 |
|
Boneless skinless chicken breasts; cut in strips |
|
|
(about 12 ounces) |
| 2 |
tb |
Low-sodium soy sauce |
| 2 |
tb |
Lemon juice |
|
|
Nonstick cooking spray |
| 1 |
tb |
Canola oil |
| 1 |
|
Yellow onion; peeled, and |
|
|
Sliced lengthwise in wedges |
| 1 |
|
Carrot; peeled, and sliced |
|
|
Lengthwise in strips -; (abt 1 cup) |
| 1 |
|
Yellow; red or green bell pepper, seeded, and |
|
|
Sliced in strips -; (abt 1 cup) |
| 12 |
oz |
Broccoli florets -; (abt 2 cups) |
|
|
Ground black pepper |
| 1 |
tb |
Cornstarch; mixed with |
| 2 |
tb |
Chicken broth or water |
INSTRUCTIONS
To prepare sauce: Combine broth, soy sauce, lemon juice, brown sugar and
garlic in a small bowl or measuring cup. Stir well to dissolve brown sugar.
Place near the stove. To prepare stir-fry: Bring a kettle of lightly salted
water to a boil; cook pasta according to package directions. Drain and set
aside. Meanwhile, marinate strips of chicken in soy sauce and lemon juice.
When you are ready to cook, drain the chicken thoroughly; discard the
soy-lemon marinade. Lightly coat a wok or large skillet with cooking spray.
Heat oil in wok until very hot, then add chicken and onion wedges. Cook
over medium-high heat, stirring frequently, for 2 minutes. Add carrot, bell
pepper and broccoli; cook, stirring occasionally, for 5 to 7 minutes or
until broccoli is tender but still crisp. Pour in sauce; bring to a boil.
Stir in cooked pasta; stir to coat evenly with sauce. Add black pepper to
taste. Stir cornstarch mixture into the noodles and vegetables; cook about
30 seconds, or until sauce thickens slightly. Transfer to a serving dish or
individual plates. Yields 5 servings.
Recipe Source: St. Louis Post-Dispatch - 09-28-1998 By Charlotte Balcomb
Lane, Knight-Ridder/Tribune News Service
Formatted for MasterCook by Susan Wolfe - vwmv81a@prodigy.com
Converted by MM_Buster v2.0l.
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