5cupsstir fry veggiesI used a mix of broccoli, mushrooms, baby carrots, and sugar snap peas
For The Sauce
Make the sauce by combining 2 tablespoons soy sauce, apricot jam, garlic, brown sugar, sesame oil, vinegar, and corn starch in a small bowl. Set aside for later.
Cut chicken breasts into about ½ inch strips and toss in 2 tablespoons of soy sauce.
Cook linguine noodles per the package instructions until "Al-dente" or just barely tender.
Heat 2 tablespoons of vegetable oil in a large skillet over medium-high heat.
Add the chicken to the pan and cook, stirring frequently until chicken is just cooked through and transfer into a separate bowl.
Heat an additional tablespoon of oil in the skillet and add vegetables and water chestnuts. Stir-fry by moving the vegetables around the pan quickly, until they are just tender.
When veggies are done, add the chicken and noodles to the pan. Pour the sauce mixture over the entire pan, stir to combine, and cook for 2 minutes more. Remove from heat and serve.
Cook your Linguine just until Al Dente. "Al Dente" means "to the tooth" and explains when pasta is cooked until its tender but still gives a bit of resistance when it's bitten into. The pasta will continue cooking all the way when added to the pan with the veggies and sauce.
Use a Wok if you have one. Woks are the best for cooking quickly over high heat-- the perfect stir fry pan for chicken lo mein!
Cut your veggies uniformly. Stir-fried veggies are cooked quickly and if they aren't all about the same size, you may be left with veggies that are underdone or overcooked when the rest of the veggies are cooked perfectly.