• 6 ounces linguini
• 2 tablespoons sesame oil
• 3 tablespoons oyster sauce
• 3 tablespoons soy sauce
• 2 teaspoon cornstarch
• ½ cup water (divided)
• 2 tablespoons vegetable oil (divided)
• 1lb boneless skinless chicken breasts (cut into thin strips)
• 12 ounces broccoli florets
• 4 green onions (chopped)
• 2 garlic cloves (minced)
• Crushed red pepper flakes (for sprinkling)

Bring a large pot of salted water to a boil. Add linguini and cook according to package directions (until al dente). Drain and rinse under cold water. Toss the linguini with sesame oil.

While noodles are boiling, in a small bowl combine oyster sauce, soy sauce, corn starch and ¼ cup of cold water. Mix well.

Heat 1 tablespoon of vegetable oil in a wok or skillet over medium-high heat. Add half of the chicken to the wok and stir-fry until fully cooked (the internal temperature has reached 165 degrees). Remove from the pan and transfer to a plate.

Add another tablespoon of vegetable oil to the wok, and the remaining half of the chicken. Stir-fry until fully cooked. Transfer to the plate.

Add the broccoli florets and the remaining ¼ cup of water to the wok. Cover and cook until the broccoli in tender and the water has evaporated (about 3 minutes).

Add green onion and garlic and stir-fry for 1 minute. Return the chicken to the wok, pour in the sauce mixture and linguini noodles, and toss to coat. Cook until heated through. Sprinkle with red pepper flakes.

by Pak101.com (few years ago!) / 884 views