Recipe: Asian Chicken And Edamame Linguine Skillet

This tasty recipe will give you the flavors of the far East, with the fresh, bright flavor combinations of soy sauce and rice vinegar, accented with mild Chinese cabbage and chicken. These ingredients are all easy to find at any American supermarket, but if you can find them, you can also substitute rice noodles or thin egg noodles for the linguini for a more authentic Asian flair.

Asian Chicken And Edamame Linguine Skillet
(Serves 4.)

Ingredients:

8 ounces linguine
2 (8 oz each) boneless skinless chicken breasts, sliced in thin strips
1 tbsp cornstarch
kosher salt and freshly ground black pepper
2 tbsp olive oil
2 garlic cloves, minced
1 small red onion, cut in half and sliced thin
1 pound napa cabbage, shredded thinly
2 tbsp rice vinegar
2 tbsp soy sauce
2 cups frozen shelled edamame

Directions:

•  Cook noodles in a large pot of salted boiling water according to package instructions, leaving them just al dente; drain and rinse under cold water, draining well, then set aside.
• Toss chicken strips with cornstarch in a medium bowl, then season with salt and pepper. 
• Heat 1 tablespoon olive oil in a large skillet on medium-high heat. Cook chicken two to four minutes in batches until lightly browned. Transfer chicken to a plate and reserve remaining juices in skillet.
• Add remaining 1 tablespoon olive oil to skillet, then saute garlic and onion one to three minutes until soft. 
• Add napa cabbage and cook three minutes, stirring frequently, until tender.
• Add to the skillet the vinegar, soy sauce, edamame, noodles, and chicken, then season with salt and pepper as needed. 
• Cook about four minutes until noodles and edamame are well-tossed and warmed through.