Ingredients
2 tsp sugar
1 1/2 tsp cornstarch
2 tsp peeled minced ginger root
1/2 cup water
3 tbsp low-sodium soy sauce
1 1/2 tsp white vinegar
1/8 tsp hot sauce
4 cloves garlic -- minced
1 lb skinned boned chicken
1 breast
1 cut into thin strips
1 tsp vegetable oil
1 cup minced green onions
1 1/2 cup fresh snow peas -- halved
4 cup hot cooked fusilli --
1 (corksrew pasta)
1 cooked without salt or fat
1 tsp dark sesame oil
1 tsp low-sodium soy sauce
1/3 cup unsalted dry-roasted
1 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
gently. Yield: 6 servings (serving size: 1-1/4 cups).
Recipe By : Cooking Light, May 1994, page 144
From: Date:
Servings: 6 servings
Chicken-Peanut Pasta Recipe brought to you by Recipe Ideas
Categories: Chicken; Italian; Pasta; Poultry
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We hope you enjoy this Chicken Peanut Pasta recipe.
