Side Pannel
Chicken-Peanut Pasta
Ingredients List
- 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 gently. Yield: 6
servings (serving size: 1-1/4 cups).
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).
Tweet

Recipes by Course
Recipes by Main Ingredient
Recipes by Cuisine
Recipes by Preparation
Recipes by Occasion
Recipes by Dietary
