Chicken-Peanut Pasta

Recipe Ingredients

2 teaspoons	10ml	Sugar
1 1/2 teaspoons	7.5ml	Cornstarch
2 teaspoons	10ml	Peeled minced ginger root
1/2 cup	118ml	Water
3 tablespoons	45ml	Low-sodium soy sauce
1 1/2 teaspoons	7.5ml	White vinegar
1/8 teaspoon	0.6ml	Hot sauce
4		Garlic - minced
1 lb	454g / 16oz	Skinned boned chicken breast cut into thin strips
1 teaspoon	5ml	Vegetable oil
1 cup	62g / 2.2oz	Minced green onions
1 1/2 cups	355ml	Fresh snow peas - halved
4 cups	948ml	Hot cooked fusilli - (corksrew pasta)
		Cooked without salt or fat
1 teaspoon	5ml	Dark sesame oil
1 teaspoon	5ml	Low-sodium soy sauce
1/3 cup	78ml	Unsalted dry-roasted peanuts

Recipe Instructions

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).

Source:
Cooking Light, May 1994, page 144

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