Recipe - Chicken-Peanut Pasta

2 teaspoon Sugar
1 One half teaspoon Cornstarch
2 teaspoon Peeled minced ginger root
One half cup Water
3 tablespoon Lowsodium soy sauce
1 One half teaspoon White vinegar
1/8 teaspoon Hot sauce
4 Cloves garlic; minced
1 pound Skinned boned chicken breast
Cut Into Thin Strips
1 teaspoon Vegetable oil
1 cup Minced green onions
1 One half cup Fresh snow peas; halved
4 cup Hot cooked fusilli;
(corksrew pasta)
Cooked without salt or fat
1 teaspoon Dark sesame oil
1 teaspoon Lowsodium soy sauce
1/3 cup Unsalted dryroasted 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 mediumhigh heat. Add chicken; stirfry 5 minutes. Add
reserved marinade, green onions, and snow peas; stirfry 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: 1One fourth cups).
Posted to MCRecipe Digest V1 #172

Date: Sun, 28 Jul 1996 19:42:43 0400

From: TheCookie@aol.com