Leigh's Candlelight Chicken Recipe

Serves 4

Ingredients:

  • 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

    • Instructions:

    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.