Both the pasta and sauce can be made ahead, then you can just stirfry the whole dish together at the last moment. If you dont have a large wok, a large nonstick pan works well. Garnish platter with green beans and decorative kale.

In saucepan of boiling salted water, cook spaghettini for 8-10 minutes or until tender but firm; drain and rinse with cold water. Drain again.

[Pasta can be tossed with 1 tb vegetable oil, covered and refrigerated for up to 12 hours.]

Peanut Sauce: Meanwhile, in bowl, whisk together water, peanut butter, soy sauce, vinegar, orange juice concentrate and sesame oil.

[Sauce can be covered and refrigerated for up to 12 hours.]

Meanwhile, brush wok or large nonstick skillet with 1 tb oil; heat over medium-high heat until smoking. Stir-fry chicken until lightly browned. Add garlic, ginger, hot pepper flakes and onions; stir-fry for 3 minutes or until fragrant. Add slivered onions and sweet peppers; stir-fry for 5 minutes.

Add peanut sauce and bring to boil; reduce heat and simmer for 5 minutes, adding a little water if sauce thickenes too much. Addf spaghettini; cook, until steaming hot. Sprinkle with coriander. Per Serving: about 505 calories, 32 g protein, 17 g fat, 57 g carbohydrate

Dinner Menu:

Hot-and-Sour Shrimp Soup Sesame Chive Tortilla Triangles Stirfry Noodles with Chicken, Peanut-Orange Sauce [above] Exotic Green Salad Bananas in Caramel Sauce

Stern Recipes from Canadian Living Test Kitchen

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