Recipe from

I love stir fry!  It’s so quick to make and is always delicious. 🙂

I used some leftover shredded chicken that we had, so this was even easier since I didn’t have to cook the chicken. I also subbed green onion for the red onion, since we have a ton of them in our garden.

8 ou linguine
2 6 ou boneless, skinless chicken breasts, cut into strips
1 T cornstarch
2 T veg oil
3 green onions, sliced
2 cloves garlic, minced
1/2 head Napa cabbage, shredded
2 c Edamame, shelled, frozen
2 T rice vinegar
2 T soy sauce

Cook pasta according to package directions.  Drain and set aside.

Meanwhile, season chicken pieces with salt and pepper and coat in cornstarch.  Heat 1 T oil in a wok (or large skillet) over medium heat.  Add chicken and cook until lightly browned and cooked through, about five minutes.  Remove to plate.

Add remaining oil to skillet and allow to heat. Add onions and garlic and cook for 1-2 minutes, then add shredded cabbage and cook for three more minutes.

Mix in the remaining ingredients (including pasta and chicken) and cook for about five minutes, until heated through.  Season to taste with salt and pepper, and serve.