1. On cutting board, cut each chicken breast in half. Then with knife held in slanting position, almost parallel to the cutting surface, slice each half across width into 1/8 inch-thick slices. In medium-sized bowl, mix sliced chicken, soy sauce, sherry, and cornstarch; set chicken mixture aside.
2. Prepare linguine in saucepot as label directs; drain.
3. Meanwhile, in 12-inch skillet over medium-high heat, in hot salad oil, cook mushrooms, Chinese pea pods, green onions, and red pepper, stirring quickly and frequently, until vegetables are tender-crisp, about 3 to 5 minutes. With slotted spoon, remove vegetables to another bowl.
4. In drippings remaining in skillet, over high heat, cook chicken mixture, stirring quickly and frequently, until chicken is tender, about 2 to 3 minutes. Return vegetables to skillet; add water and bouillon; heat to boiling, stirring to loosen brown bits from bottom of skillet. Add linguine; heat mixture through, tossing gently to mix well.