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4 oz uncooked angel hair pasta 2 tsp cornstarch 1/4 cup soy sauce 2 tbs rice win vinegar 1 tbs mince fresh gingerroot 1 tsp minced garlic 1 lbs boneless skinless chicken breast, cut into strips 2 tbs vegetable oil, divided 2 cups fresh broccoli florets 1 cup julienned carrots 1/4 cup salted peanuts, finely chopped Cook pasta according to package directions. Meanwhile, in a small measuring cup or bowl, combine the cornstarch, soy sauce, vinegar, hoisin sauce, gingerroot, and garlic until blended; set aside. In a large skillet or wok stir fry chicken in 1 tbs oil for 5-8 minutes or until no longer pink. Remove with slotted spoon. Drain pasta and set aside. Stir fry broccoli and carrots in remaining oil for 5-6 minutes or until crisp-tender. Stir cornstarch mixture and pour into the pan. Bring to boil; cook and stir for 2 minutes or until thickened. Stir in chicken and pasta; heat through. Sprinkle with peanuts. |