1/4 C. fresh lemon juice (1 lemon)
1 T. finely chopped, peeled fresh ginger
1 T. soy sauce
1 T. sugar
1 T. cornstarch
6 boneless, skinless chicken breast halves (about 1 1/2 lb. total), cut into 1-inch chunks
6 oz. linguine
2 T. olive oil
2 cloves garlic, sliced
2 cloves garlic, sliced
1/8 tsp. red-pepper flakes
3/4 lb. cherry tomatoes
1/4 tsp. salt
1/4 tsp. salt
6 C. shredded romaine lettuce
Garnish:
2 scallions, trimmed and finely chopped
1/4 C. finely chopped fresh cilantro
6 C. green beans, steamed

In steam-proof dish or glass pie plate, stir together the lemon juice, ginger, soy sauce, sugar and cornstarch. Add chicken; stir to coat. Let stand at room temperature for 20 minutes. Place dish with chicken and marinade on rack over 1 inch of water in wok or very large, deep skillet with lid. Heat water to a simmer over medium heat. Cover tightly; steam 5 minutes. Turn off heat and uncover. With tongs, turn chicken over . Cover and steam over medium heat until chicken is opaque, another 5 minutes.Meanwhile, cook linguine in a large deep pot of lightly salted boiling water until al dente, firm yet tender. Drain well. In large skillet, heat oil over medium heat. Add garlic; sauté for 1 minute. Add pepper flakes and tomatoes; cook until tomatoes just start to break up, about 3 minutes. Add linguine and salt; toss to mix. Place romaine on plates. Top with chicken and sauce. Divide linguine among plates. Garnish with scallions, cilantro and beans.

Yield: 6 servings
Calories: 326
Fat: 9g
Fiber: 7g