8 oz. linguine
2 tbsp. cooking oil
1 clove garlic, minced
1 tsp. ginger
2 (1 1/2 lb.) whole chicken breasts, cut into 1-inch pieces
2 c. pea pods, chopped
1 red pepper, thin strips
1 green pepper, cut into thin strips
2 green onions, chopped
3 tbsp. soy sauce
1 tbsp. wine vinegar
1 tsp. chili oil
1/2 tsp. crushed red pepper
1/4 c. peanuts (optional)

Cook linguine; keep warm. Heat 1 tablespoon oil. Stir-fry garlic and ginger for 30 seconds. Add chicken; fry 1 minute. Add pea pods; fry 1 minute more. Remove mixture from wok. Add 1 tablespoon oil. Stir-fry red and green peppers and onions for 2 minutes. Return all to wok.

In a bowl, combine soy sauce, vinegar, chili oil and crushed red pepper; add soy mixture and hot pasta to wok. Toss; top with peanuts.

Serves 5.