Ingredients
-
2 tablespoons cornstarch
-
1 teaspoon salt
-
2 tablespoons tequila
-
1/2 cup chicken broth
-
3 tablespoons olive oil
-
1/2 cup tequila
-
1 cup red bell pepper (1/2-inch dices)
-
1/2 cup red onion (chopped)
-
1 1/4 cups frozen corn (thawed)
-
4 plum tomatoes (diced)
-
1/2 cup orange juice
-
1/2 cup cilantro (chopped)
-
10 ounces linguine (pepper-flavored or regular)
-
1 lb chicken breast (sliced thin)
Instructions
- In a large bowl, combine cornstarch,salt, tequila (2 tablespoons) & 1/4 cup broth, add chicken and toss, cover and refrigerate 1 hour or overnight.
- Cook linguine according to directions, drain and put in a large bowl.
- In a large skillet, heat oil over medium heat, lift chicken from marinade & stir fry chicken about 4 minutes, stir in 1/2 cup tequila & cook 2 more min,.
- Add 1/4 cup broth,onion, peppers,corn,tomato,orange juice and 2 tablepoons oil, and salt to skillet, let it cook about 2 minute.
- Stir in reserved cornstarch mixture & and bring to boil, just to thicken.
- Add chicken/vegtable mixture to cooked linguine, and toss in cilantro.