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Leigh's Candlelight Chicken Recipe

Serves 4


  • 1 cup peach wine or peach nectar
  • 1/2 cup apricot preserves
  • 1 tbsp dijon mustard
  • 1 9 oz pkg fresh angel hair pasta
  • 3 tbsp olive oil
  • 1 1/4 lb skinless boneless chicken, breast, in 1" cubes
  • 1/4 lb snow peas, stemmed, stringed
  • 1 medium red bell pepper, in 1/4'', wide strips
  • 4 green onions, chopped
  • 1 clove garlic, minced
  • 1/2 tsp salt
  • 1/4 tsp pepper


1. In a bowl, combine wine, preserves and Dijon mustard.
2. Whisk until blended.
3. Set aside.
4. In a large pot of boiling salted water, cook angel hair pasta until just tender, 1-2 minutes.
5. Drain in a colander and rinse under cold running water.
6. Drain well.
7. In a wok, heat 1 1/2 tbsp olive oil over High heat until hot, swirling to coat sides of pan.
8. Add chicken and stir-fry until meat is white throughout, but still juicy, 3-4 minutes.
9. Remove to a plate.
10. In the same wok, heat remaining 1 1/2 tbsp oil over High heat.
11. Add snow peas, bell pepper, green onions, garlic, salt and pepper.
12. Stir-fry until vegetables are crisp-tender, 2-3 minutes.
13. Add chicken and pasta.
14. Mix in reserved mustard-fruit sauce.
15. Cook, tossing, until heated through, 1-2 minutes.


Have a question or a suggestion? Comment on the recipe!

Main Ingredient:Meat and Poultry / Chicken
Course:Main Dish
Preparation Method:Stir-Fry

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