I devised this recipe to use up some languishing vegetables and some chicken tenders I had in the freezer. My husband loved it, and so did I. Chicken tenders are often on sale here, and they cook quickly too. We like the ginger paste in a tube that I find in the salad section of the grocery; there isn’t really any waste. John thought this could be on the menu a lot more often.
Ginger Chicken with Linguine
1 Pound Chicken Tenders -- Boneless, Skinless, cut in half
2 tablespoons Flour, All-purpose or cornstarch, if desired
2 tablespoons Butter
2 Tablespoons Olive Oil
4 tablespoons Teriyaki Sauce
2 tablespoons Lemon Juice
1 teaspoon Sugar
1 Teaspoon Garlic -- finely chopped
1 Teaspoon Ginger Paste
4 ounces Waterchestnuts, Canned -- drained, sliced
4 ounces Mushrooms -- sliced
1 Red Pepper -- julienned
3 ounces Pea Pods -- or 6 ounces frozen pea pods
6 ounces Linguine or Thin Spaghetti -- cooked as directed
Cook dry linguine according to package directions; drain.
While pasta is cooking, coat chicken with flour. In 10-12" skillet or wok heat oil and butter until sizzling; add chicken. Cook over medium heat until chicken is lightly browned (5-7 minutes). Turn chicken over; continue cooking until lightly browned (5-7 minutes more).
Stir in teriyaki sauce, lemon juice, sugar, ginger and garlic. Continue cooking, stirring occasionally, until mixture comes to a full boil (3-4 minutes).
Cover; continue cooking 3 minutes. Remove cover, stir in water chestnuts, mushrooms. red pepper and pea pods. Continue cooking 3 minutes. Turn chicken over; continue cooking until chicken is fork tender (2-3 minutes). Stir in hot cooked drained linguine and serve.