Chicken and Broccoli Stir-fry

Ingredients

8 ounces whole wheat linguine

3/4 cup low-sodium chicken broth

3 tablespoons low sodium soy sauce

1 teaspoon rice vinegar

1/4 teaspoon red pepper flakes

2 teaspoons cornstarch or Xantham gum

2 tablespoons expeller-pressed canola oil, divided

1 pound boneless, skinless chicken tenderloins, cut into strips

3 cloves garlic, minced

2 teaspoons minced peeled fresh ginger

3 cups small fresh broccoli florets (from about 1 large crown)

1 carrot, peeled and cut into thin strips

Instructions:
ONE: Cook linguine according to package instructions, drain and keep warm.

TWO: Meanwhile, combine broth, soy, vinegar, pepper and cornstarch in a bowl. Heat a wok or heavy skillet over high heat. When very hot, add 1 tablespoon oil.

THREE: Add chicken and stir-fry until lightly browned, about 2 minutes. Remove from wok and set aside. Add remaining oil, garlic and ginger; stir-fry 30 seconds. Add broccoli and carrot; stir-fry 2 minutes. Add soy mixture and chicken, stir well, and cover.

FOUR: Lower heat to medium and simmer until vegetables are tender, about 3 minutes. Toss with linguine and serve.