Ingredients Jump to Instructions ↓

  1. 3/4 lb 340g / 11oz Spaghettini - or Egg noodles

  2. 1 tablespoon 15ml Vegetable oil - approx

  3. 1 lb 454g / 16oz Chicken breasts - thin strips Skinless

  4. 2 Garlic cloves - finely chop

  5. 1 tablespoon 15ml Gingerroot - chopped

  6. 1/4 teaspoon 1 1/3ml Hot pepper flakes

  7. 6 Green onions - chopped

  8. 2 Onions - slivered

  9. 2 Sweet green peppers - cut in strips

  10. 1 Sweet red pepper - in strips

  11. 1/4 cup 36g / 1 1/3oz Fresh coriander - chopped Parsley Peanut Sauce

  12. 1/2 cup 118ml Warm water

  13. 1/2 cup 99g / 3 1/2oz Peanut butter

  14. 2 tablespoons 30ml Soy sauce

  15. 2 tablespoons 30ml Rice vinegar

  16. 1 tablespoon 15ml Frozen orange concentrate - thawed

  17. 1 tablespoon 15ml Sesame oil

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Both the pasta and sauce can be made ahead, then you can just stir fry the whole dish together at the last moment. If you don't 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 thickens too much. Add 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 Stir fry Noodles with Chicken, Peanut-Orange Sauce [above] Exotic Green Salad Bananas in Caramel Sauce


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