Chicken-peanut Pasta Recipe
Yield: 6 ServingsRecipe by luhu.jp
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 lbs: 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,
Directions:
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
From: Date:
Source from luhu.jp
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
From: Date:
Source from luhu.jp
Tags
Pasta