Categories: pasta-sauce

Ingredients

• 8 oz. uncooked whole wheat linguine
• 1/3 cup reduced-sodium soy sauce
• 1/4 cup lime juice
• 3 Tbsp. brown sugar
• 2 Tbsp. rice vinegar
• 1 Tbsp. Thai chili sauce
• 2 Tbsp. peanut oil, divided
• 1 lb. boneless skinless chicken breasts, cubed
• 1 cup fresh snow peas
• 1 medium sweet red pepper, julienned
• 4 garlic cloves, minced
• 2 eggs, beaten
• 1/3 cup chopped unsalted peanuts

Directions

1. Cook linguine according to package directions. Mix soy sauce, lime juice, brown sugar, vinegar and chili sauce.

2. In a skillet, heat 1 Tbsp. oil over medium-high heat. Add chicken; stir-fry 5-7 minutes or until no longer pink. Remove from pan. Stir-fry peas and pepper in remaining oil until crisp-tender. Add garlic; cook 1 minute longer. Add eggs; cook and stir until set.

3. Drain linguine; add to vegetable mixture. Stir soy sauce mixture and add to pan. Bring to a boil. Add chicken; heat through. Sprinkle with peanuts.

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