* Exported from BigOven *

Leigh's Candlelight Chicken

Recipe By :365 Ways to Wok/R. Banghart
Serving Size :4
Cuisine :
Main Ingred. :
Categories :*Italian Cheese And Eggs
Cheesecakes Pasta

Amount Measure Ingredient -- Preparation Method
-------- ------------- --------------------------------
1 cup peach wine or peach nectar
1/2 cup apricot preserves
1 tablespoon dijon mustard
1 9 ounce pk fresh angel hair pasta
3 tablespoon olive oil
1 1/4 pounds skinless boneless chicken breast --in 1" cubes
1/4 pound snow peas --stemmed stringed
1 medium red bell pepper --in 1/4'' wide
strips
4 green onions --chopped
1 clove garlic --minced
1/2 teaspoon salt
1/4 teaspoon pepper

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.


NOTES : Re-created by Linda Drachman's daughter after tasting it in a
restuarant.

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