Chicken and Broccoli Noodles

This dish is a great weeknight meal when you don't have much time. It's something different, but is easy to make. Feel free to spice it up however you'd like!

Ingredients

• 8 ounces whole wheat linguine (or white, whichever you prefer)
• 3/4 cup low-sodium chicken broth
• 3 tablespoons soy sauce
• 1 teaspoon rice wine vinegar
• 1/4 teaspoon red pepper flakes (use 1/2 tsp if you like things a little spicy)
• 2 teaspoons cornstarch (I forgot to get this at the store, so just used 1.5 tbsp of flour
  - props to Mom for this tip!)
• 2 tablespoons canola oil, divided
• 1 pound frozen boneless skinless chicken tenderloins, thawed and cut into strips
• 3 cloves garlic, minced
• 2 teaspoons minced peeled fresh ginger
• 3 cups small fresh broccoli florets (from about 1 large crown)
• 1 carrot, peeled and cut into thin strips (or you can use about 5-8 baby carrots)
  

Directions

1. Cook linguine, drain and keep warm.
   
2. Meanwhile, combine broth, soy, vinegar, pepper and cornstarch (or flour) in a bowl. Tip: mix the cornstarch/flour with a little bit of broth before combining everything to prevent clumping.
   
3. Heat a wok or heavy skillet over high heat. When very hot, add 1 tablespoon oil. Add chicken and stir-fry until lightly browned, about 2-5 minutes. Remove from wok and set aside.
   
4. Add remaining oil, garlic and ginger; stir-fry 30 seconds.
   
5. Add broccoli and carrot; stir-fry 2 minutes.
   
6. Add soy mixture and chicken, stir well, and cover.
   
7. Lower heat to medium and simmer until vegetables are tender, about 3-5 minutes.
   
8. Toss with linguine.
   

Tips

-Feel free to top with some almonds, cilantro, and/or green onions!
-You can add more soy sauce for extra flavor if you'd like
-Also, if you have some thai peanut sauce, you can add some on top