Cooking Recipe Chicken-Peanut Pasta

Recipe Ingredients

2 ts Sugar

1 1/2 ts Cornstarch

2 ts Peeled minced ginger root

1/2 c Water

3 tb Low-sodium soy sauce

1 1/2 ts White vinegar

1/8 ts Hot sauce

4 Cloves garlic -- minced

1 lb Skinned boned chicken

Breast

Cut Into Thin Strips

1 ts Vegetable oil

1 c Minced green onions

1 1/2 c Fresh snow peas -- halved

4 c Hot cooked fusilli --

(corksrew pasta)

Cooked without salt or fat

1 ts Dark sesame oil

1 ts Low-sodium soy sauce

1/3 c Unsalted dry-roasted

Peanuts

Directions

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

Recipe By : Cooking Light, May 1994, page 144

From: Date:

Categories matching this recipe

Pasta