Szechwan Chicken Pasta

• 8 oz. linguine
• 2 Tbsp. cooking oil
• 1 clove garlic, minced
• 1 tsp. ginger
• 2 (1 1/2 lb.) whole chicken breasts, cut into 1-inch pieces
• 2 c. pea pods, chopped
• 1 red pepper, thin strips
• 1 green pepper, cut into thin strips
• 2 green onions, chopped
• 3 Tbsp. soy sauce
• 1 Tbsp. wine vinegar
• 1 tsp. chili oil
• 1/2 tsp. crushed red pepper
• 1/4 c. peanuts (optional)

1. Cook linguine; keep warm.
2. Heat 1 tablespoon oil.
3. Stir-fry garlic and ginger for 30 seconds.
4. Add chicken; fry 1 minute.
5. Add pea pods; fry 1 minute more.
6. Remove mixture from wok.
7. Add 1 tablespoon oil.
8. Stir-fry red and green peppers and onions for 2 minutes.
9. Return all to wok.

linguine, cooking oil, clove garlic, ginger, chicken breasts, pea pods, red pepper, green pepper, green onions, soy sauce, wine vinegar, chili oil, red pepper, peanuts

Taken from www.cookbooks.com/Recipe-Details.aspx?id=745 (may not work)