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Fri-Dinner: Stirfry Noodles With Chicken~pean

Category: Poultry

Author: The Savvybearcat

Date: 1/1/2007

Rating:

(4.0) by 2 users

Ingredients:

3/4 lb Spaghettini, or Chinese egg noodles
1 tbsp Vegetable oil, approx
1 lb Chicken breasts, thin strips boneless, skinless
2 Garlic cloves, finely chop
1 tbsp Gingerroot, chopped
1/4 tsp Hot pepper flakes
6 Green onions,chopped
2 Onions, slivered
2 Sweet green peppers, cut in strips
1 Sweet red pepper, in strips
1/4 cup Fresh coriander, chopped or parsley

MMMMMPEANUT SAUCE

1/2 cup Warm water
1/2 cup Peanut butter
2 tbsp Soy sauce
2 tbsp Rice vinegar
1 tbsp Frozen orange concentrate, thawed
1 tbsp Sesame oil

Instructions:

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

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