Fri-dinner: stirfry noodles with chicken~pean

4 Servings

Ingredients

Quantity Ingredient
¾ pounds Spaghettini, or Chinese egg noodles
1 tablespoon Vegetable oil, approx
1 pounds Chicken breasts, thin strips boneless, skinless
2 Garlic cloves, finely chop
1 tablespoon Gingerroot, chopped
¼ teaspoon Hot pepper flakes
6 Green onions,chopped
2 Onions, slivered
2 Sweet green peppers, cut in strips
1 Sweet red pepper, in strips
¼ cup Fresh coriander, chopped or parsley
½ cup Warm water
½ cup Peanut butter
2 tablespoons Soy sauce
2 tablespoons Rice vinegar
1 tablespoon Frozen orange concentrate, thawed
1 tablespoon Sesame oil

Directions

PEANUT SAUCE

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@...

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