Leigh's Candlelight Chicken
Source of Recipe
365 Ways to Wok/R. Banghart
List of Ingredients
1 c Peach wine or peach nectar
1/2 c Apricot preserves
1 tb Dijon mustard
1 9 oz pkg. fresh angel hair pasta
3 tb Olive oil
1 1/4 lb Skinless boneless chicken -breast -- in 1" cubes
1/4 lb Snow peas stemmed, stringed
1 md Red bell pepper in 1/4''-wide strips
4 Green onions chopped
1 cl Garlic minced
1/2 ts Salt
1/4 ts Pepper Recipe
In a bowl, combine wine, preserves and Dijon mustard. Whisk until blended. Set aside. In a large pot of boiling salted water, cook angel hair pasta until just tender, 1-2 minutes. Drain in a colander and rinse under cool running water. Drain well.
In a wok, heat 1 1/2 T. olive oil over High heat until hot, swirling to coat sides of pan. Add chicken and stir-fry until meat is white throughout, but still juicy, 3-4 minutes. Remove to a plate.
In the same wok, heat remaining 1 1/2 Tbsp. oil over High heat. Add snow peas, bell pepper, green onions, garlic, salt and pepper. Stir-fry until vegetables are crisp-tender, 2-3 minutes. Add chicken and pasta. Mix in reserved mustard-fruit sauce. Cook, tossing, until heated through, 1-2 minutes. Serves 4
|
|
member logon
