Chicken-peanut pasta
6 Servings
Ingredients
| Quantity | 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 | Cloves garlic -- minced | |
| 1 | pounds | Skinned boned chicken |
| Breast | ||
| Cut Into Thin Strips | ||
| 1 | teaspoon | Vegetable oil |
| 1 | cup | Minced green onions |
| 1½ | cup | Fresh snow peas -- halved |
| 4 | cups | Hot cooked fusilli -- |
| (corksrew pasta) | ||
| Cooked without salt or fat | ||
| 1 | teaspoon | Dark sesame oil |
| 1 | teaspoon | Low-sodium soy sauce |
| ⅓ | cup | Unsalted dry-roasted |
| Peanuts | ||
Directions
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: