Chicken Teriyaki with Linguine

Crisp snow peas and chicken strips make this dish tasty. Linguine noodles toss well with the delicious sauce.

8 ounces dried linguine noodles
Vegetable oil cooking spray
12 ounces chicken breast strips (skinless)
1 tablespoon low-sodium soy sauce
2 tablespoons orange juice
1-1/4 cups water
3 cups fresh mixed stir-fry vegetables
1 cup snow peas
1/2 cup sliced green onion (scallions)
1 tablespoon cornstarch

Cook linguine according to package directions. Pasta is done when tender but slightly firm in center. Drain in colander.

Make the sauce: heat a large nonstick skillet and spray with vegetable oil cooking spray.

Cook chicken strips just until done, approximately 5-7 minutes, set chicken aside. In the same skillet, add the soy sauce, orange juice and 1 cup water. Bring to a simmer.

Add all the vegetables and cook until tender, approximately 6 minutes. Dilute the cornstarch in 1/4 cup water and stir into to the vegetable mixture. Broth should form a light glaze.

Add chicken and serve over pasta.

 

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