Leigh's Candlelight Chicken

Recipe Ingredients

1 cup	237ml	Peach wine or peach nectar
1/2 cup	118ml	Apricot preserves
1 tablespoon	15ml	Dijon mustard
1		Fresh angel hair pasta
3 tablespoons	45ml	Olive oil
1 1/4 lbs	567g / 20oz	Skinless boneless chicken breast - in 1" cubes
1/4 lb	113g / 4oz	Snow peas - stemmed, stringed
1 lb	454g / 16oz	Red bell pepper - in 1/4' wide (medium) strips
4		Green onions - chopped
1		Garlic - minced
1/2 teaspoon	2.5ml	Salt
1/4 teaspoon	1.3ml	Pepper

Recipe Instructions

In a bowl, combine wine, preserves and Dijon mustard. Whisk until blended. Set aside. In a large pot of boiling salted water, cook angel hair pasta until just tender, 1-2 minutes. Drain in a colander and rinse under cold running water. Drain well. In a wok, heat 1 1/2 T. olive oil over High heat until hot, swirling to coat sides of pan. Add chicken and stir-fry until meat is white throughout, but still juicy, 3-4 minutes.

Remove to a plate. In the same wok, heat remaining 1 1/2 Tbsp. oil over High heat. Add snow peas, bell pepper, green onions, garlic, salt and pepper. Stir-fry until vegetables are crisp-tender, 2-3 minutes. Add chicken and pasta. Mix in reserved mustard-fruit sauce. Cook, tossing, until heated through, 1-2 minutes. MC formatting and posted by

Source:
365 Ways to Wok/R. Banghart

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