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| Chicken-Peanut Pasta
2 teaspoons of sugar
1 1/2 teaspoons of cornstarch
2 teaspoons of peeled minced ginger root
1/2 cup of water
3 tablespoons of Low-sodium soy sauce
1 1/2 teaspoons of white vinegar
1/8 teaspoon of Hot sauce
4 Cloves garlic, minced
1 pound of skinned boned chicken breast, cut into thin strips
1 teaspoon of Vegetable oil
1 cup of minced green onions
1 1/2 cups of Fresh snow peas, halved
4 cups of Hot cooked Fusilli, cooked without salt or fat
1 teaspoon of dark sesame oil
1 teaspoon of low-sodium soy sauce
1/3 cup of unsalted dry-roasted peanuts |
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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
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