Fri-dinner: Stirfry Noodles With Chicken~pean Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
3/4 lbs: Spaghettini, or Chinese egg noodles
1 tbsp: Vegetable oil, approx
1 lbs: Chicken breasts, thin strips boneless, skinless
2: Garlic cloves, finely chop
1 tbsp: Gingerroot, chopped
1/4 tsp: Hot pepper flakes,
6: Green onions, chopped
2: Onions, slivered
2: Sweet green peppers, cut in strips
1: Sweet red pepper, in strips
1/4 cup: Fresh coriander, chopped or parsley
PEANUT SAUCE
1/2 cup: Warm water,
1/2 cup: Peanut butter,
2 tbsp: Soy sauce,
2 tbsp: Rice vinegar,
1 tbsp: Frozen orange concentrate, thawed
1 tbsp: Sesame oil,
Directions:
Both the pasta and sauce can be made ahead, then you can just stirfry
the whole dish together at the last moment. If you dont have a large
wok, a large nonstick pan works well. Garnish platter with green
beans and decorative kale.
In saucepan of boiling salted water, cook spaghettini for 8-10
minutes or until tender but firm; drain and rinse with cold water.
Drain again.
[Pasta can be tossed with 1 tb vegetable oil, covered and
refrigerated for up to 12 hours.]
Peanut Sauce: Meanwhile, in bowl, whisk together water, peanut
butter, soy sauce, vinegar, orange juice concentrate and sesame oil.
[Sauce can be covered and refrigerated for up to 12 hours.]
Meanwhile, brush wok or large nonstick skillet with 1 tb oil; heat
over medium-high heat until smoking. Stir-fry chicken until lightly
browned. Add garlic, ginger, hot pepper flakes and onions; stir-fry
for 3 minutes or until fragrant. Add slivered onions and sweet
peppers; stir-fry for 5 minutes.
Add peanut sauce and bring to boil; reduce heat and simmer for 5
minutes, adding a little water if sauce thickenes too much. Addf
spaghettini; cook, until steaming hot. sprinkle with coriander. Per
Serving: about 505 calories, 32 g protein, 17 g fat, 57 g carbohydrate
Dinner Menu:
Hot-and-Sour Shrimp Soup Sesame Chive Tortilla Triangles Stirfry
Noodles with Chicken,Peanut-Orange Sauce [above] Exotic Green Salad
Bananas in Caramel Sauce
Source: Canadian Living magazine [Mar 95] Presented in an article by
Bonnie Stern Recipes from Canadian Living Test Kitchen
[-=PAM=-] PA_Meadows@msn.com
Source from luhu.jp
the whole dish together at the last moment. If you dont have a large
wok, a large nonstick pan works well. Garnish platter with green
beans and decorative kale.
In saucepan of boiling salted water, cook spaghettini for 8-10
minutes or until tender but firm; drain and rinse with cold water.
Drain again.
[Pasta can be tossed with 1 tb vegetable oil, covered and
refrigerated for up to 12 hours.]
Peanut Sauce: Meanwhile, in bowl, whisk together water, peanut
butter, soy sauce, vinegar, orange juice concentrate and sesame oil.
[Sauce can be covered and refrigerated for up to 12 hours.]
Meanwhile, brush wok or large nonstick skillet with 1 tb oil; heat
over medium-high heat until smoking. Stir-fry chicken until lightly
browned. Add garlic, ginger, hot pepper flakes and onions; stir-fry
for 3 minutes or until fragrant. Add slivered onions and sweet
peppers; stir-fry for 5 minutes.
Add peanut sauce and bring to boil; reduce heat and simmer for 5
minutes, adding a little water if sauce thickenes too much. Addf
spaghettini; cook, until steaming hot. sprinkle with coriander. Per
Serving: about 505 calories, 32 g protein, 17 g fat, 57 g carbohydrate
Dinner Menu:
Hot-and-Sour Shrimp Soup Sesame Chive Tortilla Triangles Stirfry
Noodles with Chicken,Peanut-Orange Sauce [above] Exotic Green Salad
Bananas in Caramel Sauce
Source: Canadian Living magazine [Mar 95] Presented in an article by
Bonnie Stern Recipes from Canadian Living Test Kitchen
[-=PAM=-] PA_Meadows@msn.com
Source from luhu.jp