Recipe - Leighs Candlelight Chicken

1 cup Peach wine or peach nectar
One half cup Apricot preserves
1 tablespoon Dijon mustard
9 ounce Fresh angel hair pasta
3 tablespoon Olive oil
1 One fourth pound Skinless boneless chicken
breast; in 1" cubes
One fourth pound Snow peas; stemmed, stringed
1 md Red bell pepper; in 1/4''
wide strips
4 Green onions; chopped
1 Clove garlic; minced
One half teaspoon Salt
One fourth teaspoon Pepper

In a bowl, combine wine, preserves and Dijon mustard. Whisk until blended.
Set aside. In a large pot of boiling salted water, cook angel hair pasta
until just tender, 12 minutes. Drain in a colander and rinse under cold
running water. Drain well. In a wok, heat 1 One half T. olive oil over High heat
until hot, swirling to coat sides of pan. Add chicken and stirfry until
meat is white throughout, but still juicy, 34 minutes. Remove to a plate.
In the same wok, heat remaining 1 One half Tbsp. oil over High heat. Add snow
peas, bell pepper, green onions, garlic, salt and pepper. Stirfry until
vegetables are crisptender, 23 minutes. Add chicken and pasta. Mix in
reserved mustardfruit sauce. Cook, tossing, until heated through, 12
minutes. MC formatting and posted by bobbi744@sojourn.com
Recipe By : 365 Ways to Wok/R. Banghart

Posted to MCRecipe Digest V1 #269

Date: Wed, 30 Oct 1996 13:56:02 0500

From: Roberta Banghart bobbi744@sojourn.com

NOTES : Recreated by Linda Drachman's daughter after tasting it in a
restuarant.