1 c peach wine or peach nectar
1/2 c apricot preserves
1 TB Dijon mustard
9 oz pkg fresh angel hair pasta
3 TB olive oil
1 1/4 lb skinless boneless chicken
: breast — in 1″ cubes 1/4 lb snow peas — stemmed,
: stringed 1 md red bell pepper — in 1/4”
: wide strips 4 green onions — chopped
1 clove garlic — minced
1/2 ts salt
1/4 ts 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. MC formatting and posted by bobbi744@sojourn.com Recipe By : 365 Ways to Wok/R. Banghart From: Roberta Banghart <bobbi744@sojourdate: Wed, 30 Oct 1996 13:56:02 -0500 —–