Recipe: Chicken and Peanuts with Noodles and Peanut Sauce (using spaghetti)

CHICKEN AND PEANUTS WITH NOODLES

1 pound chicken tenders
1 tsp sugar
1 1/2 teaspoons cornstarch
1 tablespoon minced ginger
1/4 cup plus 2 tablespoon low sodium soy sauce, divided use
1/4 tsp hot red pepper sauce
3 cloves garlic, minced
1/4 cup peanut butter
1 tablespoon rice wine vinegar
1 cup water
2 teaspoons canola oil (for cooking)
2 cups snow peas, cut in half lengthwise
6 green onions, sliced thin
1/2 pound spaghetti noodles, cooked
1 tablespoon sesame oil
1/2 cup roasted peanuts, shelled

In small bowl, mix together sugar, cornstarch, ginger, 1/4 cup soy sauce, hot pepper sauce, garlic, peanut butter, rice wine vinegar and 1 cup water. Whisk until well blended. Pour mixture into a large, plastic zipper bag; add chicken tenders. Close and turn bag to coat the chicken. Refrigerate for at least one hour.

WHEN READY TO COOK:
Remove chicken from bag, reserving marinade.

In large skillet or wok, heat canola oil. Add chicken and saute for about 5 minutes, or until chicken is cooked through.

Add reserved marinade and bring to a boil, stirring constantly. Cook 1 minute.

Add snow peas, cook for additional minute. Add green onions, reserving 2 tablespoons for garnish. Stir to combine and remove from heat.

In large bowl, combine hot spaghetti noodles, remaining 2 tablespoons soy sauce and sesame oil. Stir to blend. Add chicken mixture and peanuts; mix well. Divide among plates; sprinkle with reserved green onions.

Makes 4 servings

Nutritional Analysis, Per Serving: 610 calories; 25 g fat; 4 g saturated fat; 58 g carbohydrate

From the Florida Culinary Institute, West Palm Beach, FL
Source: the National Chicken Council