Chicken-Peanut Pasta

Course : Italian
Source:
Serves: 6
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Ingredients:

2 teaspoons sugar
1 1/2 teaspoons cornstarch
2 teaspoons peeled minced ginger root
1/2 cup water
3 tablespoons low-sodium soy sauce
1 1/2 teaspoons white vinegar
1/8 teaspoon hot sauce
4 cloves garlic
1 pound skinned boned chicken breast cut into thin strips
1 teaspoon vegetable oil
1 cup minced green onions
1 1/2 cups fresh snow peas -- halved
4 cups hot cooked fusilli -- (corksrew pasta) cooked without salt or fat
1 teaspoon dark sesame oil
1 teaspoon low-sodium soy sauce
1/3 cup unsalted dry-roasted peanuts
 

Preparation / 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).


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