This simple spur-of-the-minute supper is special enough to serve guests .
4 ounces angel hair pasta
2 tablespoons cornstarch
1/4 cup reduced-sodium soy sauce
2 tablespoons rice vinegar
2 tablespoons hoisin sauce
1 tablespoon minced fresh gingerroot
2 garlic cloves , minced
1 pound boneless chicken brests , cut into strips
2 tablespoons canola oil , divided
2 cups fresh broccoli florets
1 cup julienned carrots
1/4 cup salted peanuts , finely chopped
1 . Cook pasta according to package directions . Meanwhile , in a small bowl , combine the cornstarch , soy sauce , vinegar , hoisin sauce , ginger and garlic until smooth ; set aside .
2 . In a large skillet or wok , stir-fry chicken in 1 tablespoon oil for 5 to 8 minutes or until no longer pink . Remove with a slotted spoon . Drain pasta ans set aside .
3. Stir-fry broccoli and carrots in remaining oil for 5 to 6 minutes or until crisp-tender . Stir cornstarch mixture and add to the pan . Bring to a boil ; cook and stir for 2 minutes or until thickened. Stir in chicken and pasta ; heat through . Sprinkle with peanuts .
