Susan Selasky
Detroit Free Press

A stir-fry is an easy go-to dinner. To stir-fry means to cook foods quickly in a small amount of oil over high heat. The only real work and time is in chopping and slicing the ingredients.

The spicy peanut sauce is the highlight of today’s recipe with its mix of crushed red pepper and ginger root. Adjust the sauce to your own taste.

Serving the stir-fry on whole wheat angel hair pasta is a nutrition boost, providing 4 grams of fiber per serving.

CHICKEN STIR-FRY IN A SPICY PEANUT SAUCE

2 cups cooked whole wheat angel hair pasta, reserving 2 tbsp. pasta cooking water

2 tbsp. reduced-sodium soy sauce, divided

2 tbsp. dry sherry

12 oz. boneless skinless chicken breast, cut into strips

3 tbsp. peanut butter

2 tbsp. honey

2 tsp. grated ginger root

1 garlic clove, minced

¼ tsp. red pepper flakes

1 tbsp. sesame oil or canola oil, divided

1½ cups carrots, julienned

½ cups red bell pepper, sliced

1½ cups snow peas, halved

1½ cups onion, sliced

½ tsp. salt

1 tbsp. chopped cilantro, optional

6 lime wedges, optional

Cook the pasta according to package directions, omitting the salt. In a medium bowl, combine 1 tablespoon soy sauce, sherry and chicken strips; toss well to coat.

In a small bowl, combine remaining soy sauce, peanut butter, honey, ginger root, garlic, red pepper flakes and 2 tablespoons reserved pasta water.

In a large skillet or wok, heat 1 teaspoon oil over medium-high heat. Add the chicken breast strips and saute 5 to 8 minutes or until chicken is lightly browned. Remove chicken from pan.

Add remaining 2 teaspoons of oil to the pan. Add carrots, red bell pepper, snow peas and onion; saute vegetables 3 to 5 minutes. Add the chicken and cooked pasta to the vegetable mixture; gently toss. Top mixture with the peanut butter sauce and gently stir to combine. Sprinkle with salt; stir to combine.

If desired, top each serving with a sprinkle of chopped cilantro and a squeeze of fresh lime.

Makes 6 servings.