California Chicken Pasta with Sweet-Savory Vegetables

Name: California Chicken Pasta with Sweet-Savory Vegetables
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 2
Ingredients: 16 oz chicken thighs, cut into strips; 8 oz rice linguine pasta; 1 egg, beaten; 1 cup carrot, julienned; 1 cup sweet pepper, julienned; 1 cup tomato, julienned; 1 cup onion, julienned; 2 tbsp olive oil; 2 tbsp cornstarch; 2 tbsp vinegar; 2 tbsp thick sweet soy sauce; 1 tbsp mango pepper chili oil; 1 tbsp hoisin sauce; 1 tbsp ketchup; 1 tbsp chopped basil and parsley

Servings2 Portions

Prep Time20 Mins

Cook Time20 Mins

Difficulty

Intermediate

Ingredients

chicken thighs, cut into strips
16 oz
rice linguine pasta
8 oz
egg, beaten
1
carrot, julienned
1 cup
sweet pepper, julienned
1 cup
tomato, julienned
1 cup
onion, julienned
1 cup
olive oil
2 tbsp
cornstarch
2 tbsp
vinegar
2 tbsp
thick sweet soy sauce
2 tbsp
mango pepper chili oil
1 tbsp
hoisin sauce
1 tbsp
ketchup
1 tbsp
chopped basil and parsley
1 tbsp

Step-by-Step Instructions

Bring a large wok or pot of salted water to a boil. Cook the rice linguine until al dente, about 8 minutes or according to the package directions. Drain well and set aside.

In a bowl, combine the chicken strips with sweet soy sauce, 1 tablespoon vinegar, beaten egg, and cornstarch. Toss until the chicken is evenly coated. Heat the olive oil in a wok over medium-high heat, then stir-fry the chicken until browned, crisp at the edges, and cooked through.

While the chicken cooks, cut the carrot, sweet pepper, tomato, and onion into thin 1/4-inch strips. Place them in a bowl and toss with the mango pepper chili oil, hoisin sauce, ketchup, and the remaining 1 tablespoon vinegar.