Ingredients

The following ingredients have 6 Servings
  • 8 ounces uncooked whole wheat linguine
  • 1/3 cup reduced-sodium soy sauce
  • 1/4 cup lime juice
  • 3 tablespoons brown sugar
  • 2 tablespoons rice vinegar
  • 1 tablespoon Thai chili sauce
  • 2 tablespoons peanut oil, divided
  • 1 pound boneless skinless chicken breasts, cubed
  • 1 cup fresh snow peas
  • 1 medium sweet red pepper, julienned
  • 4 garlic cloves, minced
  • 2 large eggs, beaten
  • 1/3 cup chopped unsalted peanuts

Instruction

  • Cook linguine according to package directions. Meanwhile, in a small bowl, mix soy sauce, lime juice, brown sugar, vinegar and chili sauce until blended., In a large nonstick skillet, heat 1 tablespoon oil over medium-high heat. Add chicken; stir-fry 5-7 minutes or until no longer pink. Remove from pan. Stir-fry snow peas and pepper in remaining oil until vegetables are crisp-tender. Add garlic; cook 1 minute longer. Add eggs; cook and stir until set., Drain linguine; add to vegetable mixture. Stir soy sauce mixture and add to pan. Bring to a boil. Add chicken; heat through. Sprinkle with peanuts.