Small Recipes...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 for 2

     1/2         pound  Chicken Tenders -- Boneless, Skinless, cut in half diagonally

  1         tablespoon  Flour, All-purpose

  1         tablespoon  Butter

  1         tablespoon  Olive Oil

  2        tablespoons  Teriyaki Sauce

  1         tablespoon  Lemon Juice

     1/2   teaspoon  Sugar

     1/2   teaspoon  Garlic -- finely chopped

     1/2   teaspoon  Ginger Paste

     1/2   teaspoon  cook type clear jel or cornstarch

  2         ounces  Mushrooms -- sliced

     1/2   Red Pepper -- julienned

  1 1/2   ounces  Pea Pods or green peppers

    1/4    cup Sliced Water Chestnuts (optional)

  3         ounces  Linguine or Thin Spaghetti -- cooked as directed

Cook dry linguine according to package directions; drain.

Coat chicken with flour.  In 10" skillet or wok melt butter until sizzling; add chicken.  Cook over medium heat until chicken is lightly browned (4-5 minutes).  Turn chicken over; continue cooking until lightly browned (4-5 minutes more), adding vegetables after 3 minutes.

Combine and stir in teriyaki sauce, lemon juice, sugar, ginger and garlic and clear jel or cornstarch.  Continue cooking, stirring occasionally, until mixture comes to a full boil (3-4 minutes).

Cover; continue cooking 3 -4 minutes or until vegetables are crisp-tender.   Stir in hot cooked drained linguine and serve.