Stir-fry noodles with chicken in peanut orange sauce
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¾ | pounds | Spaghettini, or Chinese egg noodles |
| 1.00 | tablespoon | Vegetable oil, approx |
| 1.00 | pounds | Chicken breasts, thin strips boneless, skinless |
| 2.00 | Garlic cloves, finely chop | |
| 1.00 | tablespoon | Gingerroot, chopped |
| ¼ | teaspoon | Hot pepper flakes |
| 6.00 | Green onions,chopped | |
| 2.00 | Onions, slivered | |
| 2.00 | Sweet green peppers, cut in strips | |
| 1.00 | Sweet red pepper, in strips | |
| ¼ | cup | Fresh coriander, chopped or parsley |
| ½ | cup | Warm water |
| ½ | cup | Peanut butter |
| 2.00 | tablespoon | Soy sauce |
| 2.00 | tablespoon | Rice vinegar |
| 1.00 | tablespoon | Frozen orange concentrate, thawed |
| 1.00 | tablespoon | Sesame oil |
Directions
PEANUT SAUCE
Both the pasta and sauce can be made ahead, then you can just Stir-Fry the whole dish together at the last moment. If you dont have a large wok, a large nonstick pan works well. Garnish platter with green beans and decorative kale.
In saucepan of boiling salted water, cook spaghettini for 8-10 minutes or until tender but firm; drain and rinse with cold water.
Drain again.
[Pasta can be tossed with 1 tb vegetable oil, covered and refrigerated for up to 12 hours.] Peanut Sauce: Meanwhile, in bowl, whisk together water, peanut butter, soy sauce, vinegar, orange juice concentrate and sesame oil.
[Sauce can be covered and refrigerated for up to 12 hours.] Meanwhile, brush wok or large nonstick skillet with 1 tb oil; heat over medium-high heat until smoking. Stir-fry chicken until lightly browned. Add garlic, ginger, hot pepper flakes and onions; stir-fry for 3 minutes or until fragrant. Add slivered onions and sweet peppers; stir-fry for 5 minutes.
Add peanut sauce and bring to boil; reduce heat and simmer for 5 minutes, adding a little water if sauce thickenes too much. Addf spaghettini; cook, until steaming hot. sprinkle with coriander. Per Serving: about 505 calories, 32 g protein, 17 g fat, 57 g carbohydrate Dinner Menu:
Hot-and-Sour Shrimp Soup Sesame Chive Tortilla Triangles Stir-Fry Noodles with Chicken,Peanut-Orange Sauce [above] Exotic Green Salad Bananas in Caramel Sauce
Source: Canadian Living magazine [Mar 95] Presented in an article by Bonnie Stern Recipes from Canadian Living Test Kitchen [-=PAM=-] PA_Meadows@... Submitted By "PAUL A. MEADOWS" <AG441@...> On FRI, 26 JAN 1996 001032 -0400