Stir-Fried Chicken With Linguine

• 4 boneless, skinned chicken breasts, cubed
• 2 c. broccoli florets
• 1 to 2 c. cauliflower or broccoli florets
• 1 c. carrots, sliced
• 1 small green pepper, cut in strips
• 1 1/2 c. celery, sliced
• 1/2 c. sugar snap or snow peas
• 1 onion, sliced in rings
• 1/4 c. vegetable oil
• 1 c. chicken stock (1 to 2 Tbsp. bouillon and 1 c. hot water)
• 1/2 c. soy sauce
• 1 tsp. ginger
• 1 Tbsp. cornstarch

1. Stir-fry chicken in hot oil until just done.
2. Add all ingredients and stir-fry until crisp-tender.
3. Combine cornstarch, ginger and soy sauce.
4. Add to stock and mix well.
5. Add to vegetables and chicken.
6. Cook 2 minutes, until thickened.
7. Serve over cooked linguine or with cooked rice.

chicken breasts, broccoli florets, cauliflower, carrots, green pepper, celery, sugar snap, onion, vegetable oil, chicken, soy sauce, ginger, cornstarch

Taken from www.cookbooks.com/Recipe-Details.aspx?id=196838 (may not work)