There is just something so satisfying about this dish. It’s like ordering take-out without paying for take-out. It’s perfect.
1 T White Sugar
1.5 T Rice Wine Vinegar (sometimes just rice vinegar)
1/4 C Soy Sauce
4 skinless, boneless chicken breast halves - cut into thin strips
1 package linguine pasta, cooked according to package directions (there are special Lo Mein noodles, but we like the linguine noodles)
1 T white sugar, divided
1.5 T rice wine vinegar
1/4 cup soy sauce, divided
1 1/4 cups chicken stock
1 cup water
1 tablespoon sesame oil
1/2 teaspoon pepper
2 tablespoons cornstarch
2 tablespoons olive or coconut oil, divided
1 drop doTERRA ginger, or ½ t ground ginger, or 2 tablespoons minced fresh ginger root
1 tablespoon minced garlic
1/2 pound fresh mushrooms, stemmed and sliced (we like baby bellas)
2 cups fresh snow peas, washed and trimmed
6 green onions, sliced diagonally into 1/2 inch pieces
Mix ingredients for marinade. You can mix in a bowl or a reusable zip top bag. Add the chicken and make sure it is evenly coated. Let the chicken marinate in the refrigerator 1-4 hours.
Combine chicken stock, water, sesame oil and pepper with the sugar, vinegar and soy sauce. In another bowl, dissolve the cornstarch with some of this mixture and slowly add to the bulk of the mixture, stirring well. Set aside.
Heat 1 tablespoon of the oil in a wok or large saucepan over high heat until it starts to smoke. Add the chicken and stir-fry for 4 to 5 minutes, or until browned. Transfer this and all juices to a warm plate.
Heat the remaining oil in the wok or pan over high heat. Add the ginger, garlic, mushrooms, peas and green onions, and stir-fry for 30 seconds. Add the reserved sauce and the chicken. Simmer until the sauce begins to thicken,1- 2 minutes. Add the linguine noodles and toss gently, coating everything well with the sauce.