ASIAN-STYLE PRIMAVERA
Make and share this Asian-Style Primavera recipe from Food.com.
Provided by Lvs2Cook
Categories Chicken
Time 35m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- In a small bowl combine dried mushrooms and 1 cup warm water; let stand for 15 minutes.
- Drain mushrooms, squeezing out excess liquid; reserve liquid. Slice mushroom caps; discard stems. Stir cornstarch into reserved mushroom liquid.
- Cook pasta according to package directions. Drain and keep warm.
- In a bowl stir together the chicken, sherry, soy sauce, ginger, and garlic; set aside.
- Lightly coat a wok or large skillet with nonstick cooking spray. Heat over medium-high heat. Stir-fry sugar snap peas and carrots for 3 to 4 minutes or until crisp-tender. Add green onions and stir-fry for 1 minute more. Remove vegetables from wok and set aside.
- Add chicken mixture to wok. Stir-fry for 2 to 4 minutes or until chicken is no longer pink.
- Push chicken from center of wok. Stir cornstarch mixture; add to center of wok. Cook and stir until thickened and bubbly.
- Return vegetables to wok. Add mushrooms and pasta. Stir to coat with sauce.
- Stir for 1 minute or until thoroughly heated.
- Garnish with green onion if desired.
Nutrition Facts : Calories 361.8, Fat 3.2, SaturatedFat 0.8, Cholesterol 85.2, Sodium 617.3, Carbohydrate 48.1, Fiber 4.8, Sugar 6.4, Protein 28.7
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