Chicken-Peanut Pasta

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Chicken-Peanut Pasta Ingredients

2 ts Sugar	Cut Into Thin Strips
1 1/2 ts Cornstarch	1 ts Vegetable oil
2 ts Peeled minced ginger root	1 c Minced green onions
1/2 c Water	1 1/2 c Fresh snow peas; halved
3 tb Low-sodium soy sauce	4 c Hot cooked fusilli;
1 1/2 ts White vinegar	Cooked without salt or fat
1/8 ts Hot sauce	1 ts Dark sesame oil
4 Cloves garlic; minced	1 ts Low-sodium soy sauce
1 lb Skinned boned chicken breast	1/3 c Unsalted dry-roasted peanuts

Instructions for Chicken-Peanut Pasta

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: 1-1/4 cups). Posted to MC-Recipe Digest V1 #172 Date: Sun, 28 Jul 1996 19:42:43 -0400 From: TheCookie@aol.com

Main Ingredient: ChickenCuisine: Uncategorized

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