Thai Chicken Linguine

• 8 ounces uncooked whole wheat linguine
• 1/3 cup reduced-sodium soy sauce
• 1/4 cup lime juice
• 3 tablespoons brown sugar
• 2 tablespoons rice vinegar
• 1 tablespoon Thai chili sauce
• 2 tablespoons peanut oil, divided
• 1 pound boneless skinless chicken breasts, cubed
• 1 cup fresh snow peas
• 1 medium sweet red pepper, julienned
• 4 garlic cloves, minced
• 2 large eggs, beaten
• 1/3 cup chopped unsalted peanuts

1. Cook linguine according to package directions. Meanwhile, in a small bowl, mix soy sauce, lime juice, brown sugar, vinegar and chili sauce until blended.
2. In a
3. , heat 1 tablespoon oil over medium-high heat. Add chicken; stir-fry 5-7 minutes or until no longer pink. Remove from pan. Stir-fry snow peas and pepper in remaining oil until vegetables are crisp-tender. Add garlic; cook 1 minute longer. Add eggs; cook and stir until set.
4. Drain linguine; add to vegetable mixture. Stir soy sauce mixture and add to pan. Bring to a boil. Add chicken; heat through. Sprinkle with peanuts.

whole wheat linguine, soy sauce, lime juice, brown sugar, rice vinegar, chili sauce, peanut oil, chicken breasts, fresh snow peas, sweet red pepper, garlic, eggs, peanuts

Taken from www.tasteofhome.com/recipes/thai-chicken-linguine/ (may not work)