Recipe for Chicken-Peanut Pasta 
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Yield:
6
Ingredients:
Amount Ingredient
2 tsp sugar
1/2 tsp cornstarch
2 tsp peeled minced ginger root
1/2 cup water
3 tbl low-sodium soy sauce
1/2 tsp white vinegar
1/8 tsp hot sauce
4 x cloves garlic, minced
1 lb skinned boned chicken breast
cut into thin strips
1 tsp vegetable oil
1 cup minced green onions
1/2 cup fresh snow peas, halved
4 cup hot cooked fusilli, (corksrew pasta)
cooked without salt or fat
1 tsp dark sesame oil
1 tsp low-sodium soy sauce
Instructions:
Instructions: Combine first 8 ingredients in a large bowl; stir well. Add chicken, and toss gently to coat. Cover and chill 1 hour.

Remove chicken from marinade, reserving marinade. Heat vegetable oil in a large skillet over medium-high heat. Add chicken; stir-fry 5 minutes. Add reserved marinade, green onions, and snow peas; stir-fry 2 minutes or until slightly thickened. Remove from heat. Combine fusilli, sesame oil, and 1 teaspoon soy sauce in a large bowl; toss gently to coat. Add chicken mixture and peanuts, tossing gently.

Yield: 6 servings (serving size: 1-1/4 cups).

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