1 (12 oz) box linguine, prepared according to package directions
1 lb boneless, skinless chicken pieces, cut into bite size cubes
1 Tbsp oil, divided
1 medium onion, sliced
2 large carrots, sliced
1 small head of broccoli chopped
1 C chicken broth
1 tsp. cornstarch
1 Tbsp. oyster sauce
1 Tbsp soy sauce
1 tsp. ginger, minced
1 clove garlic, minced
6 green onions, sliced
crushed hot pepper flakes, to taste
In a small bowl, whisk together the chicken broth, cornstarch, oyster sauce and soy sauce; set aside. Heat a large skillet or wok 1-2 minutes. Add 1 1/2 tsp. oil and heat at least 1 minute. Stir in chicken cubes and cook until about 2 minutes. Add remaining 1 1/2 tsp. oil to pan and stir in sliced onion and carrots; stir-fry until onion is slightly softened, about 2 minutes. Stir in broccoli and add about 1/3 of the chicken broth mixture. Cover and cook over medium heat for about 2 minutes. Add remaining chicken broth mixture, ginger, garlic, and sliced green onions. Stir in crushed hot pepper flakes. Stir fry over medium high heat until chicken is thoroughly cooked and broccoli is crisp but tender. Serve at once over noodles.
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