Ginger Chicken with Linguine

 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.

 Serves 4

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