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Chicken-peanut Pasta

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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: CHICKEN-PEANUT PASTA
 Categories: Pasta
      Yield: 6 Servings
 
      2 ts Sugar
  1 1/2 ts Cornstarch
      2 ts Peeled minced ginger root
    1/2 c  Water
      3 tb Low-sodium soy sauce
  1 1/2 ts White vinegar
    1/8 ts Hot sauce
      4    Cloves garlic -- minced
      1 lb Skinned boned chicken
           Breast
           Cut Into Thin Strips
      1 ts Vegetable oil
      1 c  Minced green onions
  1 1/2 c  Fresh snow peas -- halved
      4 c  Hot cooked fusilli --
           (corksrew pasta)
           Cooked without salt or fat
      1 ts Dark sesame oil
      1 ts Low-sodium soy sauce
    1/3 c  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. Yield: 6 servings (serving size: 1-1/4 cups).
  
  Recipe By     : Cooking Light, May 1994, page 144
  
  From:                                 Date:
 
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