Ingredients
¼cupsoy sauce
3tbsphoney
2½tbsptoasted sesame oil
2tbsprice vinegar
1tspSriracha
10ozdry linguine fini
8ozsmall diced fresh broccoli florets
1lbboneless skinless chicken breasts,diced into small strips, about 1½-inches
1½tbspcanola or vegetable oil
1tbspminced garlic
1tbsppeeled and minced ginger
⅓cupchopped green onions
1½tbspsesame seeds
Preparation
In a small mixing bowl whisk together soy sauce, honey, sesame oil, rice vinegar, and sriracha then set aside.
Cook noodles according to directions on the package, adding in broccoli during the last 3 minutes of boiling and drain.
Heat canola oil in a large skillet over medium-high heat.
Add chicken strips and cook until pieces are golden brown on the bottom for about 3 minutes then rotate and cook 2 minutes longer, toss in garlic and ginger, and cook 1 minute longer or until chicken has cooked through.
Remove pan from heat and let the pan cool for about 15 seconds, then add noodles and broccoli, whisk sauce, and pour over top.
Return skillet to medium heat and cook and toss noodles until about half of the sauce has absorbed into pasta for about 1 minute
Toss in green onions and sprinkle with sesame seeds. Serve warm.
