Recipe

Spicy Chinese Chicken Fettuccine Recipe

	Choclytcandy / All my dishes 3 weeks ago With Warmest Regards: A Celebration of Our Customers' Recipes And Traditions issued by Dayton''s Marshall Field's Hudson's. This is SO good. Very hard to mess this one up. Yummy. Prep:30m Cook:30m Servings:4	Choclytcand
	chicken bay leaf soy sauce peanut butter garlic cayenne pepper crushed red pepper black pepper ginger bell pepper scallion snow peas peanuts

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Ingredients

1 gallon water

6 bay leaves

3 lbs chicken breasts, thighs, or both

10 oz fettuccine

6 tbs soy sauce

2 tbs sugar

1 tbs plus tsp dry sherry

2 tsp creamy peanut butter

1/4 cup vegetable oil

1 clove garlic, minced

1/4 tsp black pepper

1/4 tsp cayenne pepper

1/4 tsp crushed red pepper

1/4 tsp ground ginger

salt to taste

1/4 cup diced red bell pepper

1/4 cup diced yellow bell pepper

1/4 cup sliced scallion (white and green parts)

1/4 cup chopped snow peas (substituted sweet peas)

1/4 cup chopped peanuts (I omit the nuts and add more peanut butter)

Directions

Place water and bay leaves in a large pot and bring to boil. Add chicken and return water to boil. Cover, remove from heat, and let stand for 20-25 minutes. Remove chicken and let cool.

When chicken is cool enough to handle, remove and discard skin. Tear meat from bones, discard bones (or save to make broth in another recipe). Cut meat into 2-inch pieces.

Cook fettuccine according to package directions.

Meanwhile, make the sauce. In a bowl, combine soy sauce, sugar, sherry, and peanut butter. Stir until smooth and set aside.

Heat oil in a wok or a large skillet over high heat. Add garlic, black pepper, cayenne pepper, crushed red pepper, ginger, and salt. Cook, stirring constantly for 1 minuted. Add chicken and toss to coat with spices. Add sauce and stir well. Add bell peppers, scallion and snow pears. Cook just until vegetables are heated through (2-3 minutes).

Transfer drained fettuccine to a serving platter. Top with chicken-vegetable mixture. Sprinkle with peanuts and serve.

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