Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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 Cloves 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 toss gently to coat. Cover and chill 1 hour.

Remove chicken from marinade, reserving marinade. Heat vegetable oil
in a large skillet over medium-high heat. Add chicken; stir-fry 5
minutes. Add reserved marinade, green onions, and snow peas; stir-fry
2 minutes or until slightly 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 servings (serving size: 1-1/4 cups).

Recipe By : Cooking Light, May 1994, page 144

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