Title: Chicken-Peanut Pasta
Categories: Pasta
Yield: 6 Servings

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

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