| Noodles & Chicken in Peanut Orange Sauce | Pasta & Grains |
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3/4 lb spaghettini or Chinese egg noodles
1 tbsp. veg. oil 1 lb. boneless skinless chicken breasts, cut in thin strips 2 cloves garlic, finely chopped 1 tbsp.chopped gingerroot 1/4 tsp. hot pepper flakes 6 green onions, chopped 2 onions, slivered 2 sweet grn peppers, cut in strips |
1 sweet red pepper, cut in strips
1/4 cup chopped fresh coriander or parsley PEANUT SAUCE 1/2 cup warm water 1/2 cup peanut butter 2 tbsp. Soy sauce 2 tbsp. rice vinegar 1 tbsp. frozen orange juice concentrate, thawed 1 tbsp. sesame oil |
In a saucepan of boiling ,salted water, cook spaghettini for 8 to 10 minutes or until tender but firm; drain and rinse with cold water. Drain again.(Pasta can be tossed with 1 tbsp. veg. oil, covered and refrigerated for up to 12 hours.)
PEANUT SAUCE:Meanwhile in a bowl, whisk together the 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 frypan with 1 tbsp. oil; heat over med.-high heat until smoking. Stir-fry chicken until lightly browned. Add garlic, ginger, hot pepper flakes and onions; stir-fry for 3 minutes or unril fragrant. Add slivered onions, and sweet peppers; stir-fry for 5 minutes. Add peanut sauce and bring to a boil; reduce heat and simmer for 5 minutes, addind a little water if sauce thickens too much. Add spaghettini; cook, tossing to coat, for about 5 minutesor until steaming hot. Sprinkle with coriander. Makes 6 servings.