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Ingredients

• 2 tbsp oil
• 4 boneless chicken breasts, skinned and cut in thin strips
• salt
• 12 oz pasta spirals
• 8 oz shelled fresh or thawed frozen peas
• 1 onion, finely chopped
• 4 tbsp cider vinegar
• 1 tbsp soy sauce
• freshly ground black pepper
  

Preparation & Cooking Instructions

1. Preheat wok, then add oil.
2. When hot, add chicken and stir fry for about 3 minutes until just tender.  Do not overcook.
3. Using a slotted spoon transfer to a bowl and set aside.
4. Bring a saucepan of lightly salted water to the boil, add the pasta spirals and cook until tender or al dente.
5. Cook the peas in a separate pan of boiling water, or in the microwave, for about 4 minutes or until crisp-tender.
6. Drain pasta and peas.
7. Reheat oil in wok.
8. Add onion and vinegar and stir fry over moderate heat for 3-4 minutes until onion is tender.
9. Add pasta, chicken and peas, season with soy sauce and pepper and toss over moderately high heat until heated through.
10. Serve at once.

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