posted by Kewpys Mom 10-18-100 10:34 AM
*Exported from MasterCook *
Chicken-Peanut Pasta
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Cooking Light 1994 Pasta
Amount Measure Ingredient -- Preparation Method
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2 teaspoons sugar
1 1/2 teaspoons cornstarch
2 teaspoons peeled minced ginger root
1/2 cup water
3 tablespoons low-sodium soy sauce
1 1/2 teaspoons 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 1/2 cups fresh snow peas -- halved
4 cups hot cooked fusilli -- (corkscrew pasta) cooked without salt or fat
1 teaspoon dark sesame oil
1 teaspoon low-sodium soy sauce
1/3 cup 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.
(serving size: 1-1/4 cups)
Source: "Cooking Light, May 1994, page 144" Copyright:
Per serving: 416 Calories (kcal); 7g Total Fat; (16% calories from fat); 26g Protein; 60g Carbohydrate; 35mg Cholesterol; 385mg Sodium
Food Exchanges: 3 1/2 Grain(Starch); 2 Lean Meat; 1 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates