Fri-Dinner: Stirfry Noodles with Chicken,peanut-Orange Sau
- 3/4 lb Spaghettini -- or
- Egg noodles
- 1 tb Vegetable oil -- approx
- 1 lb Chicken breasts -- thin
- Strips
- Skinless
- 2 Garlic cloves -- finely
- Chop
- 1 tb Gingerroot -- chopped
- 1/4 ts 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 c Fresh coriander -- chopped
- Parsley
- PEANUT SAUCE-----
- 1/2 c Warm water
- 1/2 c Peanut butter
- 2 tb Soy sauce
- 2 tb Rice vinegar
- 1 tb Frozen orange concentrate --
- Thawed
- 1 tb Sesame oil
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@msn.com Submitted By "PAUL A. MEADOWS" On
FRI, 26 JAN 1996 001032 -0400
Recipe By :
From: Date:
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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@msn.com Submitted By "PAUL A. MEADOWS"
FRI, 26 JAN 1996 001032 -0400
Recipe By :
From: Date:
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
