Friar's Zucchini Bread
INGREDIENTS:
3/4 lb Spaghettini -- or
Egg noodles
1 tb Vegetable oil -- approx
1 lb Chicken breasts -- thin
Strips
Skinless
2 Garlic cloves -- finely
Chop
1 tb Gingerroot -- chopped
1/4 ts Hot pepper flakes
6 Green onions -- chopped
2 Onions -- slivered
2 Sweet green peppers -- cut
In strips
1 Sweet red pepper -- in
Strips
1/4 c Fresh coriander -- chopped
Parsley
PEANUT SAUCE-----
1/2 c Warm water
1/2 c Peanut butter
2 tb Soy sauce
2 tb Rice vinegar
1 tb Frozen orange concentrate --
Thawed
1 tb Sesame oil
3/4 lb Spaghettini -- or
Egg noodles
1 tb Vegetable oil -- approx
1 lb Chicken breasts -- thin
Strips
Skinless
2 Garlic cloves -- finely
Chop
1 tb Gingerroot -- chopped
1/4 ts Hot pepper flakes
6 Green onions -- chopped
2 Onions -- slivered
2 Sweet green peppers -- cut
In strips
1 Sweet red pepper -- in
Strips
1/4 c Fresh coriander -- chopped
Parsley
PEANUT SAUCE-----
1/2 c Warm water
1/2 c Peanut butter
2 tb Soy sauce
2 tb Rice vinegar
1 tb Frozen orange concentrate --
Thawed
1 tb Sesame oil
Both the pasta and sauce can be made ahead, then you can just stirfry the whole dish together at the last moment. If you dont have a large wok, a large nonstick pan works well. Garnish platter with green beans and decorative kale.
In saucepan of boiling salted water, cook spaghettini for 8-10 minutes or until tender but firm; drain and rinse with cold water. Drain again.
[Pasta can be tossed with 1 tb vegetable oil, covered and refrigerated for up to 12 hours.] Peanut Sauce: Meanwhile, in bowl, whisk together water, peanut butter, soy sauce, vinegar, orange juice concentrate and sesame oil.
[Sauce can be covered and refrigerated for up to 12 hours.] Meanwhile, brush wok or large nonstick skillet with 1 tb oil; heat over medium-high heat until smoking. Stir-fry chicken until lightly browned. Add garlic, ginger, hot pepper flakes and onions; stir-fry for 3 minutes or until fragrant. Add slivered onions and sweet peppers; stir-fry for 5 minutes.
Add peanut sauce and bring to boil; reduce heat and simmer for 5 minutes, adding a little water if sauce thickenes too much. Addf spaghettini; cook, until steaming hot. sprinkle with coriander. Per Serving: about 505 calories, 32 g protein, 17 g fat, 57 g carbohydrate Dinner Menu:
Hot-and-Sour Shrimp Soup Sesame Chive Tortilla Triangles Stirfry Noodles with Chicken,Peanut-Orange Sauce [above] Exotic Green Salad Bananas in Caramel Sauce
In saucepan of boiling salted water, cook spaghettini for 8-10 minutes or until tender but firm; drain and rinse with cold water. Drain again.
[Pasta can be tossed with 1 tb vegetable oil, covered and refrigerated for up to 12 hours.] Peanut Sauce: Meanwhile, in bowl, whisk together water, peanut butter, soy sauce, vinegar, orange juice concentrate and sesame oil.
[Sauce can be covered and refrigerated for up to 12 hours.] Meanwhile, brush wok or large nonstick skillet with 1 tb oil; heat over medium-high heat until smoking. Stir-fry chicken until lightly browned. Add garlic, ginger, hot pepper flakes and onions; stir-fry for 3 minutes or until fragrant. Add slivered onions and sweet peppers; stir-fry for 5 minutes.
Add peanut sauce and bring to boil; reduce heat and simmer for 5 minutes, adding a little water if sauce thickenes too much. Addf spaghettini; cook, until steaming hot. sprinkle with coriander. Per Serving: about 505 calories, 32 g protein, 17 g fat, 57 g carbohydrate Dinner Menu:
Hot-and-Sour Shrimp Soup Sesame Chive Tortilla Triangles Stirfry Noodles with Chicken,Peanut-Orange Sauce [above] Exotic Green Salad Bananas in Caramel Sauce