Chicken and Broccoli Stir-Fry

This was a quick and easy stir-fry and is a great choice for a weeknight meal. This one-dish meal is SO YUMMY!!!! You must put this on your menu! You won't regret it!

Recipe from Whole Foods

8 ounces whole wheat linguine
3/4 cup low-sodium chicken broth
3 tablespoons soy sauce
1 teaspoon rice vinegar
1/4 teaspoon red pepper flakes
 2 teaspoons minced peeled fresh ginger (I just used a 1/2 teaspoon of dried ginger)
2 teaspoons cornstarch
2 tablespoons expeller-pressed canola oil, divided
1 pound boneless, skinless chicken tenderloins, cut into strips
1 clove garlic, minced
3 cups small fresh broccoli florets (1 large crown)
4 carrots, peeled and cut into thin strips
1/2 onion, chopped
8 oz. fresh mushrooms, chopped (optional)

Cook linguine according to package instructions, drain and keep warm. Meanwhile, combine broth, soy, vinegar, pepper, ginger and cornstarch in a bowl. Heat a wok or heavy skillet over high heat. When very hot, add 1 tablespoon oil. Add chicken and stir-fry until lightly browned, about 2 minutes. Remove from wok and set aside. Add remaining oil, and garlic; stir-fry 30 seconds. Add broccoli, onions, and carrots; stir-fry 2 minutes.  Add soy mixture and chicken, stir well, and cover. Lower heat to medium and simmer until vegetables are tender, about 3 minutes (mine needed a little longer than this). In a skillet on the side saute the fresh mushrooms until tender. Toss all ingredients with linguine and serve.