6 ounces bow-tie pasta
2 tsp peanut oil
1 lb skinless, boneless chicken thighs, cut into 2-inch chunks
4 cloves garlic, minced
2 tsp minced fresh ginger
1/2 tsp salt
2 leeks or scallions, cut into 2-inch julienne strips
2 carrots, cut into 2-inch julienne strips
1/2 cup frozen peas
2 tbsp rice wine vinegar
2 to 3 tsp soy sauce
In a large pot of boiling water, cook the pasta until just tender. Drain, rinse under cold water, and drain again.
Meanwhile, in a large nonstick skillet, heat the oil until hot but not smoking over medium heat. Add the chicken and cook, stirring frequently, until lightly browned, about 5 minutes. Stir in the garlic, ginger, and salt and cook, stirring frequently, until fragrant, about 1 minute. Add the leeks and carrots and cook until the chicken is almost cooked through and the vegetables are tender, about 3 minutes.
Add the pasta and the peas and cook, stirring frequently, until the chicken is cooked through and the pasta is slightly crisp, about 3 minutes longer. Sprinkle with the vinegar and soy sauce.
-Great Taste Low Fat Chicken, Time Life Books