Ingredients
8 ounces uncooked whole wheat linguine1/3 cup reduced-sodium soy sauce1/4 cup lime juice3 tablespoons brown sugar2 tablespoons rice vinegar1 tablespoon Thai chili sauce2 tablespoons peanut oil, divided1 pound boneless skinless chicken breasts, cubed1 cup fresh snow peas1 medium sweet red pepper, julienned4 garlic cloves, minced2 large eggs, beaten1/3 cup chopped unsalted peanuts
Preparation
Cook linguine according to package directions. Meanwhile, in a small bowl, mix soy sauce, lime juice, brown sugar, vinegar and chili sauce until blended.
In a large nonstick skillet, heat 1 tablespoon oil over medium-high heat. Add chicken; stir-fry 5-7 minutes or until no longer pink. Remove from pan. Stir-fry snow peas and pepper in remaining oil until vegetables are crisp-tender. Add garlic; cook 1 minute longer. Add eggs; cook and stir until set.
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.
