I used green beans and red onion in my version, but I suppose that eggplant, green bell peppers, broccoli, cabbage or even purple cauliflower would have worked, as well.
For 4-6 servings, you'll need:
+ dry linguini, 1/2 pound
+ 1 large red onion, sliced into rounds
+ green beans, 1/2 pound (that's several large handfuls)
+ garlic, 2 cloves, minced
+ fresh ginger, 1 1-inch segment, peeled and grated
+ olive oil, 3 tablespoons
+ 2 chicken breasts, trimmed and cut into chunks
+ soy sauce, 1/4 cup
+ hoisin sauce, 2 tablespoons
+ 1 lime, juiced
+ brown sugar, 2 tablespoons
Cook pasta according to package directions. In the meantime, bring olive oil in a skillet (or wok) to medium-high heat. Add the onion, green beans, garlic and ginger. Stir gently until everything is coated in oil. Add chicken, and reduce heat to medium; cover, and cook for about 3 minutes, or until chicken is cooked through.
Meanwhile, whisk together the soy sauce, hoisin sauce, lime juice and brown sugar. Remove the lid from the pan, and add the cooked linguini and glaze. Toss gently until noodles are evenly coated and glaze has thickened. Enjoy!