Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      teaspoons     sugar
   1 1/2  teaspoons     cornstarch
   2      teaspoons     peeled minced ginger root
     1/2  cup           water
   3      tablespoons   low-sodium soy sauce
   1 1/2  teaspoons     white vinegar
     1/8  teaspoon      hot sauce
   4      cloves        garlic -- minced
   1      pound         skinned boned chicken breast
                        cut into thin strips
   1      teaspoon      vegetable oil
   1      cup           minced green onions
   1 1/2  cups          fresh snow peas -- halved
   4      cups          hot cooked fusilli -- (corksrew pasta)
                        cooked without salt or fat
   1      teaspoon      dark sesame oil
   1      teaspoon      low-sodium soy sauce
     1/3  cup           unsalted dry-roasted peanuts

Preparation:

Combine first 8 ingredients in a large bowl; stir well. Add chicken, and toss gently to coat. Cover and chill 1 hour. Remove chicken from marinade, reserving marinade. Heat vegetable oil in a large skillet over medium-high heat. Add chicken; stir-fry 5 minutes. Add reserved marinade, green onions, and snow peas; stir-fry 2 minutes or until slightly thickened. Remove from heat. Combine fusilli, sesame oil, and 1 teaspoon soy sauce in a large bowl; toss gently to coat. Add chicken mixture and peanuts, tossing gently. Yield: 6 servings (serving size: 1-1/4 cups).