Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      teaspoons     sugar
   1 1/2  teaspoons     cornstarch
   2      teaspoons     peeled, minced gingerroot
     1/2  cup           water
   3      tablespoons   soy sauce
   1 1/2  teaspoons     white vinegar
     1/8  teaspoon      hot sauce
   4      cloves        garlic -- minced
   1      pound         kip filets -- cut into thin strips
   1      teaspoon      vegetable oil
   1      cup           minced green onions
   1 1/2  cups          fresh snow peas -- (1 box frozen)
   4      cups          hot cooked fusilli -- cooked w/o salt&fat
   1      teaspoon      dark sesame oil
   1      teaspoon      soy sauce
     1/3  cup           unsalted dry-roasted peanuts

Preparation:

Combine first 8 ingredients (sugar through garlic) in a large bowl; stir well. Add chicken; 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 tsp soy sauce in a large bowl. Toss gently to coat. Add chicken mixture and peanuts, tossing gently. Note: I made this with frozen tofu. Only marinated it for about 20 minutes.

Nutritional Information:

Cal 273 (23% from fat); Prot 24.5g / Fat 6.9g (Sat 1g, Mono 3.4g, Poly 1.7g) / Carb 28g / Fiber 2.9g / Chol 44mg / Iron 2.7mg / Sod 325mg / Calc 48mg