| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Vegetables, Meats, Grains | Canadian | Main, Dish | 4 | Servings |
INGREDIENTS
| 3/4 | lb | Spaghettini — or |
| Egg noodles | ||
| 1 | tb | Vegetable oil — approx |
| 1 | lb | Chicken breasts — thin |
| Strips | ||
| Skinless | ||
| 2 | Garlic cloves — finely | |
| Chop | ||
| 1 | tb | Gingerroot — chopped |
| 1/4 | ts | Hot pepper flakes |
| 6 | Green onions — chopped | |
| 2 | Onions — slivered | |
| 2 | Sweet green peppers — cut | |
| In strips | ||
| 1 | Sweet red pepper — in | |
| Strips | ||
| 1/4 | c | Fresh coriander — chopped |
| Parsley | ||
| PEANUT SAUCE—– | ||
| 1/2 | c | Warm water |
| 1/2 | c | Peanut butter |
| 2 | tb | Soy sauce |
| 2 | tb | Rice vinegar |
| 1 | tb | Frozen orange concentrate — |
| Thawed | ||
| 1 | tb | Sesame oil |
INSTRUCTIONS
Both the pasta and sauce can be made ahead, then you can just stirfry the whole dish together at the last moment. If you dont have a large wok, a large nonstick pan works well. Garnish platter with green beans and decorative kale. In saucepan of boiling salted water, cook spaghettini for 8-10 minutes or until tender but firm; drain and rinse with cold water. Drain again. [Pasta can be tossed with 1 tb vegetable oil, covered and refrigerated for up to 12 hours.] Peanut Sauce: Meanwhile, in bowl, whisk together water, peanut butter, soy sauce, vinegar, orange juice concentrate and sesame oil. [Sauce can be covered and refrigerated for up to 12 hours.] Meanwhile, brush wok or large nonstick skillet with 1 tb oil; heat over medium-high heat until smoking. Stir-fry chicken until lightly browned. Add garlic, ginger, hot pepper flakes and onions; stir-fry for 3 minutes or until fragrant. Add slivered onions and sweet peppers; stir-fry for 5 minutes. Add peanut sauce and bring to boil; reduce heat and simmer for 5 minutes, adding a little water if sauce thickenes too much. Addf spaghettini; cook, until steaming hot. sprinkle with coriander. Per Serving: about 505 calories, 32 g protein, 17 g fat, 57 g carbohydrate Dinner Menu: Hot-and-Sour Shrimp Soup Sesame Chive Tortilla Triangles Stirfry Noodles with Chicken,Peanut-Orange Sauce [above] Exotic Green Salad Bananas in Caramel Sauce Source: Canadian Living magazine [Mar 95] Presented in an article by Bonnie Stern Recipes from Canadian Living Test Kitchen [-=PAM=-] PA_Meadows@msn.com Submitted By "PAUL A. MEADOWS" <AG441@CCN.CS.DAL.CA> On FRI, 26 JAN 1996 001032 -0400 Recipe By : From: Date: File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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