Leigh's Candlelight Chicken
Submitted by joang
Quick stir-fried chicken with angel hair pasta in a sweet-savory peach wine and apricot preserve sauce. Colorful vegetables and Dijon mustard create elegant weeknight dining.
YIELD
6 servingsPREP
20 minCOOK
15 minREADY
35 minThis gorgeous stir-fry combines tender chicken cubes with crisp snow peas and red bell peppers in a sauce that’ll make you look like a culinary genius.
Peach wine (or peach nectar if you skip the alcohol) melds with apricot preserves and a touch of Dijon mustard for a sweet-tangy glaze that clings to every strand of delicate angel hair pasta.
Everything cooks fast and hot in a wok, keeping vegetables crisp-tender and chicken juicy.
The whole dish comes together in 35 minutes, making it perfect for those nights when you want restaurant-quality food without the wait or the price tag.
Pro Tips
- Have all ingredients prepped and ready before you start cooking, stir-frying moves fast
- Don’t overcrowd the wok when cooking chicken or it will steam instead of searing
- Use fresh angel hair pasta for the most delicate texture, it cooks in just 1-2 minutes
Ingredients
Directions
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 to 2 minutes.
Drain in a colander and rinse under cold running water. Drain well.
In a wok, heat 1½ tablespoons 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 to 4 minutes.
Remove to a plate.
In the same wok, heat remaining 1½ tablespoons oil over High heat. Add snow peas, bell pepper, green onions, garlic, salt and pepper.
Stir-fry until vegetables are crisp-tender, 2 to 3 minutes.
Add chicken and pasta. Mix in reserved mustard-fruit sauce.
Cook, tossing, until heated through, 1 to 2 minutes.
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