Leigh's Candlelight Chicken

---------- Recipe via Meal-Master (tm) v8.05

Title: Leigh's Candlelight Chicken
Categories: Pasta, Cheese/eggs
Yield: 4 servings

1 c Peach wine or peach nectar
1/2 c Apricot preserves
1 tb Dijon mustard
1 9 oz pkg. fresh angel hair p
-asta
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 by: 365 Ways to Wok/R. Banghart
Preparation Time: 0:10
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 cold
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.
MC formatting and posted by bobbi744@sojourn.com

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