Ingredients
4 medium uncooked chicken fillets(cut into small strips or pieces) or 500g of other light meat,
20g or 5 teaspoons of white sugar
30ml or 3 tablespoons of cider vinegar
120ml of Kikkoman, Soy sauce
300ml of ready to serve chicken soup/broth
15ml or 1 tablespoon of oil, (sesame,vegetable or olive)
1/2 teaspoon of spices
20g of cornstarch
350g dried linguine
15g of fresh ginger,
15g of garlic puree
225g of raw mushrooms, (preferably shiitake)
90g of sliced raw onion
500ml of water.
Ground black pepper to season.
Instructions
In a medium bowl, combine the chicken with 10g of white sugar,15ml vinegar and 60ml soy sauce. Mix this together and coat the chicken well. Cover and marinade in the refrigerator for at least 1 hour.
In another medium bowl, combine the chicken broth, water, sesame oil and ground black pepper with the remaining sugar, vinegar and soy sauce.
In a separate small bowl, dissolve the cornstarch with some of this mixture and slowly add to the bulk of the mixture, stirring well. Set aside.
Cook the linguine according to package directions, drain and set aside.
Heat 1 tablespoon of the oil in a wok or large saucepan over high heat until it starts to smoke. Add the chicken and stir-fry for 4 to 5 minutes, or until browned. Transfer this and all juices to a warm plate.
Heat the remaining vegetable oil in the wok or pan over high heat. Add the ginger, garlic, mushrooms and onions, and stir-fry for 30 seconds. Add the reserved sauce mixture and then the chicken. Simmer until the sauce begins to thicken, about 2 minutes. Add the linguine and toss gently, coating everything well with the sauce.
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