Hot Chicken And Pasta

This is a chicken and pasta stir fry that is a bit spicy. i don't find it to be too hot, but if you have a tender mouth, i'd skip the chili oil and reduce the crushed red peppers. I like to use spaghetti, but the original recipe called for linguine. Recipe torn out of a newspaper from st. Petersburg, fl....no author mentioned. the secret to making this recipe easy is to have everything chopped and placed in order of addition to the wok, so your cooking time flows easily and smoothly.

Steps

Pour 1 tbsp peanut oil around the top of a preheated wok , coating sides.

Heat at medium high for 2 minutes.

Add the garlic and gingeroot , and stir-fry 30 seconds.

Add half of the chicken pieces.

Increase the temperature to high , and stir fry 5 minutes.

Remove that chicken , and set aside.

Add the remaining chicken pieces to the wok , and stir-fry 5 minutes.

Remove the chicken from the wok.

Set aside , and keep warm.

Cook the spaghetti according to the package directions.

Drain well , and set aside.

Pour the remaining 1 tbsp peanut oil around the top of the wok.

Coating the sides.

Heat at medium-high for 2 minutes.

Add the snow peas , red bell pepper , and green onions.

Stir fry 2 minutes.

Add the reserved chicken to the wok.

Add the spaghetti , soy sauce , and next 3 ingredients.

Stir fry until thoroughly heated.

Sprinkle with the chopped peanuts.

Serve immediately.

Ingredients

peanut oil, garlic clove, fresh gingerroot, boneless chicken breasts, spaghetti, snow pea pods, red bell pepper, green onions, soy sauce, rice wine vinegar, chili oil, crushed red pepper flakes, peanuts