Ingredients
8 ounces uncooked linguine3/4 pound boneless skinless chicken breasts, cubed2 tablespoons olive oil5 tablespoons stir-fry sauce, divided4 tablespoons teriyaki sauce, divided1 package (12 ounces) frozen stir-fry vegetable blend
Preparation
Cook linguine according to package directions. Meanwhile, in a large skillet or wok, stir-fry chicken in oil until no longer pink. Add 2 tablespoons each stir fry sauce and teriyaki sauce. Remove chicken from pan.
Stir-fry vegetables and 1 tablespoon each stir-fry sauce and teriyaki sauce in the same pan for 4-6 minutes or until vegetables are crisp-tender. Drain linguine. Add the linguine, chicken and remaining sauces to the pan; stir-fry for 2-3 minutes or until heated through.
