Chicken-Peanut Pasta

Course : Italian
Serves: 6
Print a Recipe Card
3 x 5 Card | 4 x 6 Card | Printer Friendly


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).

Rate this Recipe?
1 2 3 4 5
Poor                            Great

E-mail this to a friend!

Friend's Name (TO):
Friend's E-mail Address:
Your Name (FROM):
Your E-mail Address:

More Italian Recipes