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: