In a large bowl mix together the sliced chicken and marinade ingredients (soy sauce, salt, black pepper, honey, oil, sherry, and cornstarch) and allow to sit for 15 minutes.
Cook the linguine according to package directions. Drain and set aside.
Heat a large wok over high heat until very hot.
Add 3 TBSP of the oil to the hot wok then add HALF the chicken to the pan and cook, stirring often, until chicken is no longer pink, about 4 minutes.
Remove the chicken from the pan and set aside. Wipe the wok out then add another 3 TBSP of oil, cook the remaining chicken the same way.
When all the chicken has been cooked and transferred to the plate, add the broccoli, peppers, onion, and garlic to the wok and stir-fry over high heat for about 1 minute.
Add the 2 TBSP soy sauce, cooked linguine, and cooked chicken to the wok then toss together and stir-fry for about 1 more minute.
Take the wok off the heat then taste and season with salt & black pepper, if needed.
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