2 boneless chicken breasts

3 T. soy sauce

1 T. cooking sherry or water

2 t. cornstarch

1 package linguine, 8 oz.

1/4 c. oil

1/2 lb. mushrooms, sliced

1/4 lb. pea pods, fresh or frozen

2 green onions, cut into 2″ pieces

1 large red pepper (broccoli, green peppers, etc. can also be added)

1/2 c. water

1/2 t. instant chicken flavored bouillon, or chicken broth to equal 1/2 c.

Cut chicken into 1/2″ chunks. Put into bowl with soy sauce,  cooking sherry and cornstarch. Mix well and set aside. Prepare linguine as per label on box. In skillet or wok, cook mushrooms, pea pods, onions and red pepper in hot oil. Cook until tender-crisp, about 3-5 mins. Remove to bowl and set aside. In remaining drippings, cook chicken until done. Return vegetables to pan with chicken. Add water and bouillon. Heat to boiling, stirring to loosen and brown bits on bottom of skillet. Add linguine. Heat thoroughly. Toss gently to mix.

Makes about 6 servings.