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Total Time

Prep/Total Time: 30 min.

Makes

4 servings

Ingredients

8 ounces uncoooked linguine

8 garlic cloves, minced

3 teaspoons canola oil,divided

2/3 cup chicken stock

1/4 cup reduced-sodium soy sauce

2 teaspoons sugar

2 teaspoons oyster sauce

2 teaspoons lime juice

2 teaspoons chili sauce

2 teaspoons cornstarch

2 teaspoons water

1 cup frozen mixed vegetables

2 cups cubed rotisserie chicken

Chopped green onions, optional

Directions

Cook linguine according to package directions for al dente. Meanwhile, in a small saucepan, cook garlic in 1 teaspoon oil for 1 minute. Whisk in stock, soy sauce, sugar, oyster sauce, lime juice and chili sauce; bring to a boil. Reduce heat; simmer for 1 minute.

In a small bowl, combine cornstarch and water until smooth. Stir into pan. Bring to a boil; cook and stir 1-2 minutes or until thickened. Remove from heat.

In a large skillet or wok, stir-fry vegetables in remaining oil for 4-6 minutes or until crisp-tender. Stir in chicken and sauce; heat through. Drain linguine; toss with chicken mixture. Top with green onions, if desired.

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