1 1/4 lbs. chicken, cut into strips
2 tbsp. plus 2 tsp. cornstarch
1 tbsp. grated ginger root
2 garlic cloves, minced
2 tbsp. peanut oil
1 med. red pepper
1 c. snow peas
1 c. sliced mushrooms
8 scallions, cut
3 oz. water chestnuts, drained and sliced
3/4 c. chicken broth
3 tbsp. cider vinegar
3 tbsp. soy sauce
1/2 tsp. crushed red pepper
1/8 tsp. ground red pepper
1 1/2 c. cooked linguini

In medium bowl, combine first 4 ingredients. In large skillet or wok, heat 1 tablespoon oil. Add vegetables. Stir fry 5 minutes. Remove and set aside. Heat 1 tablespoon oil; add chicken mixture. Fry until it looses pink color. Stir in remaining ingredients, except veggies and linguini. Cook until thickened. Add rest. Cook linguini and add.