In a large bowl mix together the sliced chicken and marinade ingredients (2 TBSP soy sauce, salt, white 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 pan and then, working in batches begin to stir-fry the chicken, add HALF of the chicken to the pan and cook while stirring, until chicken is no longer pink, about 4 minutes. Remove the chicken from the pan and set aside. Wipe the pan out and add another 3 TBSP of oil, cook the remaining chicken the same way.
Keep the pan over high heat and add 1 TBSP of oil to the now empty pan. Add the garlic, jalapenos, and mini peppers. Stir-fry, moving constantly for about 1 minute.
Add the 2 TBSP soy sauce, cooked linguini, and cooked chicken to the pan then toss together and stir fry for about 1 minute.
Take the pan off the heat then taste and season with salt & black pepper if needed.
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