Chicken With Snow Peas And Peanut Sauce
|Snow peas/1 package frozen snow peas||1⁄2 Pound, ends trimmed|
|Peanut butter||2 Tablespoon|
|Reduced sodium soy sauce||2 Tablespoon|
|Cider vinegar||2 Tablespoon|
|Oriental sesame oil||1 Teaspoon|
|Minced ginger||1 1⁄2 Teaspoon|
|Garlic||1 Clove (5 gm), minced|
|Cayenne pepper||1⁄8 Teaspoon|
|Cooked chicken||2 Cup (32 tbs), cut into matchstick strips|
|Sliced radishes||1⁄2 Cup (8 tbs)|
|Sliced water chestnuts||1⁄2 Cup (8 tbs)|
|Sliced green onion||2 Tablespoon|
In a large saucepan, cook the snow peas in boiling unsalted water for 3 minutes or until the peas are tender but still crisp.
Drain well and arrange attractively on a medium size platter.
In a large bowl, whisk the peanut butter, soy sauce, vinegar, and sesame oil until smooth.
Stir in the ginger, garlic, and cayenne pepper.
Add the chicken, radishes, and water chestnuts; toss lightly to mix.
Spoon the chicken mixture over the snow peas and sprinkle with the green onion.