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id
383
Name
Asian Primavera Stir-Fry
Main Dish Category
Main Dish
Secondary Dish Category
Main Ingredient
Chicken
Other Ingredient
Number of People
4
List of Ingredients
4 oz. mushrooms, sliced
1 cup water or chicken broth
1 T. cornstarch
6 oz. fettuccine
12 oz. skinless, boneless chicken breast, cut into bite-size pieces
2 T. dry sherry
2 T. light soy sauce
1 T. grated fresh ginger
2 cloves garlic, minced
nonstick cooking spray
1 cup sugar snap peas (strings and tips removed)
8 oz. carrots, cut into bite-size pieces
4 green onions, bias sliced
Description
Stir cornstarch into cup of water or broth; set aside.
Cook pasta according to package directions; drain and keep warm.
Stir together chicken, sherry, soy sauce, ginger and garlic; set aside.
Lightly coat a wok or large skillet with nonstick cooking spray. Heat over medium-high heat. Stir-fry sugar snap peas, mushrooms and carrots for 3 to 4 minutes or until crisp-tender. Add green onions and stir-fry for 1 minute more. Remove vegetables from wok; set aside. Add chicken mixture to wok. Stir-fry for 2 to 4 minutes or until chicken is no longer pink. Push chicken from center of wok. Stir cornstarch mixture and add to center of wok. Cook and stir until thickened and bubbly.
Return vegetables to wok. Add pasta and stir to coat with sauce. Cook and stir for 1 minute or until heated through. If desired, garnish with green onion curls.
Time
30 minutes
Cooking Type
Stir Fry
Difficulty (1-5)
2
Notes
Per serving: 333 calories, 3 g total fat, 1 g saturated fat, 45 mg cholesterol, 324 mg sodium, 48 g carbohydrate, 3 g fiber, 25 g protein
Origin
Better Homes and Gardens
Image