Chicken-peanut pasta

Yield: 6 Servings

Measure Ingredient
2 teaspoons Sugar
1½ teaspoon Cornstarch
2 teaspoons Peeled minced ginger root
½ cup Water
3 tablespoons Low-sodium soy sauce
1½ teaspoon White vinegar
⅛ teaspoon Hot sauce
4 \N Cloves garlic -- minced
1 pounds Skinned boned chicken
\N \N Breast
\N \N Cut Into Thin Strips
1 teaspoon Vegetable oil
1 cup Minced green onions
1½ cup Fresh snow peas -- halved
4 cups Hot cooked fusilli --
\N \N (corksrew pasta)
\N \N Cooked without salt or fat
1 teaspoon Dark sesame oil
1 teaspoon Low-sodium soy sauce
⅓ cup Unsalted dry-roasted
\N \N Peanuts

Combine first 8 ingredients in a large bowl; stir well. Add chicken, and toss gently to coat. Cover and chill 1 hour.

Remove chicken from marinade, reserving marinade. Heat vegetable oil in a large skillet over medium-high heat. Add chicken; stir-fry 5 minutes. Add reserved marinade, green onions, and snow peas; stir-fry 2 minutes or until slightly thickened. Remove from heat.

Combine fusilli, sesame oil, and 1 teaspoon soy sauce in a large bowl; toss gently to coat. Add chicken mixture and peanuts, tossing gently. Yield: 6 servings (serving size: 1-¼ cups).

Recipe By : Cooking Light, May 1994, page 144 From: Date:

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