| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables, Grains |
|
Pasta |
6 |
Servings |
INGREDIENTS
| 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 |
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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