Title: Chicken Peanut Pasta
Categories: Pasta Poultry
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		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 to ss gently to coat. Cover and chill 1 hour.

Remove chicken from marinade, reserving marinade. Heat vegetable oil in a l arge skillet over medium-high heat. Add chicken; stir-fry 5 minutes. Add re served marinade, green onions, and snow peas; stir-fry 2 minutes or until s lightly 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 s ervings (serving size: 1-1/4 cups).

~ - - - - - - - - - - - - - - - - - Contributor: Cooking Light, May 1994, page 144 Preparation Time: 0:21

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