Ingredients 8 ounces uncoooked linguine8 garlic cloves, minced3 teaspoons canola oil, divided2/3 cup chicken stock1/4 cup reduced-sodium soy sauce2 teaspoons sugar2 teaspoons oyster sauce2 teaspoons lime juice2 teaspoons chili sauce2 teaspoons cornstarch2 teaspoons water1 cup frozen mixed vegetables2 cups cubed rotisserie chickenChopped green onions, optional View Recipe Directions Cook linguine according to package directions for al dente. Meanwhile, in a small saucepan, cook garlic in 1 teaspoon oil for 1 minute. Whisk in stock, soy sauce, sugar, oyster sauce, lime juice and chili sauce; bring to a boil. Reduce heat; simmer for 1 minute. In a small bowl, combine cornstarch and water until smooth. Stir into pan. Bring to a boil; cook and stir 1-2 minutes or until thickened. Remove from heat. In a large skillet or wok, stir-fry vegetables in remaining oil for 4-6 minutes or until crisp-tender. Stir in chicken and sauce; heat through. Drain linguine; toss with chicken mixture. Top with green onions, if desired. Recommended Video
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Caty's Corner | Recipes for poor college kids, single gals, and aspiring chefs alike!
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