Leigh's candlelight chicken

4 Servings

Ingredients

Quantity Ingredient
4 green onions -- chopped
1 clove garlic -- minced

Directions

1 c peach wine or peach nectar ½ c apricot preserves

1 TB Dijon mustard

9 oz pkg fresh angel hair pasta 3 TB olive oil

1¼ lb skinless boneless chicken : breast -- in 1" cubes ¼ lb snow peas -- stemmed,

: stringed

1 md red bell pepper -- in ¼'' : wide strips

½ ts salt

¼ ts pepper

In a bowl, combine wine, preserves and Dijon mustard. Whisk until blended. Set aside. In a large pot of boiling salted water, cook angel hair pasta until just tender, 1-2 minutes. Drain in a colander and rinse under cold running water. Drain well. In a wok, heat 1 ½ T. olive oil over High heat until hot, swirling to coat sides of pan.

Add chicken and stir-fry until meat is white throughout, but still juicy, 3-4 minutes. Remove to a plate. In the same wok, heat remaining 1 ½ Tbsp. oil over High heat. Add snow peas, bell pepper, green onions, garlic, salt and pepper. Stir-fry until vegetables are crisp-tender, 2-3 minutes. Add chicken and pasta. Mix in reserved mustard-fruit sauce. Cook, tossing, until heated through, 1-2 minutes. MC formatting and posted by bobbi744@...

Recipe By : 365 Ways to Wok/R. Banghart From: Roberta Banghart <bobbi744@sojourdate: Wed, 30 Oct 1996 13:56:02 ~0500

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