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  Chicken-Peanut Pasta
  Category: Pasta
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 318
Ingredients:
2 tsp Sugar
1 1/2 tsp Cornstarch
2 tsp Peeled minced ginger root
1/2 cup Water
3 tbsp Low-sodium soy sauce
1 1/2 tsp White vinegar
1/8 tsp Hot sauce
4 Cloves garlic -- minced
1 lb Skinned boned chicken
Breast
Cut Into Thin Strips
1 tsp Vegetable oil
1 cup Minced green onions
1 1/2 cup Fresh snow peas -- halved
4 cup Hot cooked fusilli --
(corksrew pasta)
Cooked without salt or fat
1 tsp Dark sesame oil
1 tsp Low-sodium soy sauce
1/3 cup 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).

Recipe By : Cooking Light, May 1994, page 144

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