-vegetable oil, palm
1 1/4 cup, chopped
-chicken breast skinless
-soy sauce, low-sodium
1 mL (0.03 fl oz)
1. Heat oil in a skillet over medium heat. Mix in garlic. Cook and stir until golden. Remove from heat and allow to cool
2. Bring a large pot of lightly salted water to a boil. Place linguine in pot and cook 8 to 10 minutes, until al dente. Drain and transfer to a large bowl. Set aside 1 tablespoon garlic oil and toss remainder with pasta to coat. Season pasta with salt.
3. Bring a pot of water to a boil. Immerse mixed vegetables (broccoli, cabbage, carrots, cauliflower) and green onions in water for about 30 seconds. Drain and set aside.
4. Heat reserved garlic oil in skillet over medium heat. Mix in chicken and 2 tablespoons soy sauce. Cook until chicken juices run clear. Mix in vegetables and remaining soy sauce. Toss with linguine, and garnish with cilantro and optional lime to serve.