Chicken and Peanuts with Noodles from the Florida Culinary Institute, West Palm
1 pound chicken tenders
1 teaspoon sugar
1 1/2 teaspoons cornstarch
1 tablespoon ginger, minced
1/4 cup + 2 tablespoons low sodium soy sauce, divided
1/4 teaspoon 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
snow peas, cut in half lengthwise
6 green onions, sliced thin
1/2 pound spaghetti
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 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. Remove chicken
from bag, reserving marinade.
In large skillet or wok, heat canola oil. Add chicken and sauté 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.
Nutritional Analysis, Per Serving: 610 calories; 25 g fat; 4 g saturated
fat; 58 g carbohydrate
Recipe and photograph courtesy of the National Chicken Council.