Follow these steps for perfect results
linguine
cooked and drained
oil
chicken breasts
cut into bite-sized pieces
pineapple tidbits
drained
water chestnuts
sliced, drained
carrots
julienned
broccoli flowerettes
bite size
teriyaki sauce
Boil water in a pot.
Cook linguine according to package directions. Drain and set aside.
Chop carrots and broccoli into bite-sized pieces.
Place chopped carrots and broccoli in a bowl with drained pineapple tidbits and sliced water chestnuts.
Chop chicken breasts into bite-sized pieces.
Heat oil in a large skillet or wok over medium-high heat.
Add chicken to the hot skillet/wok and stir-fry for 3-4 minutes, until cooked through.
Remove cooked chicken from the skillet/wok and place in a clean bowl.
Add the bowl of vegetables (carrots, broccoli, pineapple, water chestnuts) to the skillet/wok.
Stir-fry the vegetables for 2-3 minutes, until slightly softened.
Return the cooked chicken to the skillet/wok with the vegetables.
Pour teriyaki sauce over the chicken and vegetables and stir-fry for 1 minute, ensuring everything is well coated.
Add the drained linguine to the skillet/wok and toss to combine with the chicken, vegetables, and teriyaki sauce.
Mix everything together thoroughly and serve hot immediately.
Expert advice for the best results
Add a pinch of red pepper flakes for a spicy kick.
Garnish with sesame seeds and chopped green onions before serving.
Everything you need to know before you start
15 minutes
Can be prepped ahead.
Serve in a bowl and garnish with sesame seeds.
Serve hot with a side of steamed rice.
Pairs well with sweet and savory flavors.
Clean and crisp to balance the sauce.
Discover the story behind this recipe
Fusion cuisine
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