Szechuan Chicken

Szechuan Chicken is filled with veggies, linguine noodles and chicken all covered in a delicious teriyaki gourmet sauce.

5 from 2 votes

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Cook Time: 30

Servings:

Author: Holly

1/2 pound linguine noodles
1 Tablespoon butter
1 pound boneless, skinless chicken breasts cut in 1-inch pieces (season with a pinch of salt and pepper)
1 Tablespoon olive oil
1 small yellow onion chopped
1 small green bell pepper diced (seeds and ribs removed)
1 small red bell pepper diced (seeds and ribs removed)
1 cup Yoshida's Original Gourmet Sauce
2 teaspoons minced garlic
1/2 teaspoon paprika
1 cup broccoli florets cooked or steamed

Cook linguine noodles in a medium pot of water according to package directions. (While noodles are boiling, start cooking the chicken.)
In a large non-stick skillet, over medium-high heat, melt butter. Add chicken to skillet. Cook and stir until chicken is cooked through and no longer pink inside. (about 12 minutes or so.) Remove cooked chicken to a large plate and cover with foil to keep warm.
Heat olive oil in the same skillet over medium heat. Add onion and bell peppers. Cook and stir until soft. Once softened, add cooked chicken back to skillet.
Pour in Yoshida's Gourmet sauce, minced garlic and paprika. Stir well. Reduce heat to low and let mixture slightly slimmer for 5 minutes, or until marinade is thoroughly heated and slightly thickened. Stir in cooked broccoli.
When linguine is done cooking drain the water. Add cooked noodles to the chicken mixture last. Gently stir to combine and then serve in individual bowls. Enjoy!