Chicken-Peanut Pasta

6 servings

• 2 teaspoons sugar
• 1 1/2 teaspoons cornstarch
• 2 teaspoons peeled, minced fresh
     ginger root
• 1/2 cup water
• 3 Tablespoons low sodium soy sauce
• 1 1/2 teaspoons white vinegar
• 1/8 teaspoon bottled hot pepper sauce
• 4 cloves minced garlic
• 1 pound skinless boneless chicken
     breast, cut into thin strips
• 1 teaspoon vegetable oil
• 1 cup minced green onions
• 1 1/2 cups snow peas, halved
• 4 cups hot Fusilli (corkscrew) cooked pasta
• 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 strips, and toss gently to coat. Cover and chill 1 hour.

Remove chicken from marinade, reserving marinade. Heat vegetable oil in Wok over medium-high heat. Add chicken; stir-fry 5 minutes. Add reserved marinade, green onions, and halved snow peas; stir-fry 2 minutes or until slightly thickened. Remove from heat.

Combine drained fusilli, sesame oil and 1 tsp soy sauce in a large bowl; toss gently to coat. Add chicken mixture and peanuts, tossing gently


* I searched all over the place and finally found toasted sesame oil (or dark sesame oil) at my local Health Food Store. Made from toasted sesame seeds, this thick, rich oil is golden to dark brown in color and marvelously aromatic. As opposed to sesame oils, the toasted variety is used as a seasoning only.

Bon appetit!