Chicken-peanut Pasta
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables, Grains | Pasta | 6 | Servings | |
INGREDIENTS
| 2 | t | Sugar |
| 1 1/2 | t | Cornstarch |
| 2 | t | Peeled minced ginger root |
| 1/2 | c | Water |
| 3 | T | Low-sodium soy sauce |
| 1 1/2 | t | White vinegar |
| 1/8 | t | Hot sauce |
| 4 | Cloves garlic, minced | |
| 1 | lb | Skinned boned chicken breast |
| Cut Into Thin Strips | ||
| 1 | t | 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 | t | Dark sesame oil |
| 1 | t | Low-sodium soy sauce |
| 1/3 | c | Unsalted dry-roasted peanuts |
INSTRUCTIONS
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). Posted to MC-Recipe Digest V1 #172 Date: Sun, 28 Jul 1996 19:42:43 -0400 From: TheCookie@aol.com
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Nutrition (calculated from recipe ingredients)
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Calories: 356
Calories From Fat: 78
Total Fat: 8.9g
Cholesterol: 64.3mg
Sodium: 412mg
Potassium: 430.9mg
Carbohydrates: 36.3g
Fiber: 2.7g
Sugar: 3.3g
Protein: 31.7g