2 chicken breast fillets, cooked and minced, about 2 cups (I use leftover rotisserie chicken)
1 6-oz. package thin linguine, cooked
2 tablespoons vegetable oil
1 tablespoon minced garlic
1/4 cup chopped green onions
6 tablespoons soy sauce
1/2 cup chicken broth
1/4 cup dark brown sugar
1 teaspoon chili garlic sauce (I like Delallo brand, near the Italian foods or condiments) 4 teaspoons cornstarch
4 teaspoons cornstarch
1/2 cup water
1/2 cup water
Prepare the chicken fillets first by sauteing them in a skillet with a little oil for 10-12 minutes. Remove from skillet and cool, then mince into little bits. I take a shortcut and use leftover rotisserie chicken, cut up fine.
Prepare noodles following the directions on the package.
Make sauce by heating oil over medium heat in a saucepan. Add garlic, green onion and saute for just a few seconds, being careful not to burn the garlic. Add the soy sauce, chicken broth, brown sugar and chili garlic sauce. Combine the cornstarch with 1/2 cup water and stir into the sauce. Simmer sauce until it thickens.
When the sauce is thick, add the chicken and simmer until heated through.
Place drained, cooked noodles onto a serving plate. Spoon chicken and sauce over the top of the noodles, garnish with julienned cucumber on one side and bean sprouts on the other. Serves 4