Total Calories: 864
Cut chicken into 1/2 -inch cubes.
In a medium bowl, blend wine, cornstarch and salt until smooth. Add chicken and toss until well coated. Cover and refrigerate at least 1 hour.
In a medium bowl, stir peanut butter, soy sauce, sugar, 2 tablespoons water, parsley, garlic, 1 tablespoon of the oil and hot pepper sauce until well blended. Cover and set aside.
In a wok or a heavy 10-inch skillet over high heat, heat 3 tablespoons of the oil until very hot. Add chicken and red peppers all at once. Stir-fry for 1 to 2 minutes or until chicken is no longer pink. Remove to a plate set aside.
Heat remaining 2 tablespoons oil and stir-fry green onion and gingerroot for 15 seconds. Return chicken and peppers to skillet. Stir-fry until chicken is lightly browned.
Szechwan Chicken and Peanuts
Add peanuts and 2 tablespoons of the peanut butter mixture, stirring until peanuts and chicken are coated with sauce. Mound in center of serving platter. Cover and keep warm.
In a 4-quart saucepot over medium-high heat, bring 2 quarts water to a rapid boil. Add noodles, return to a boil stir several times and cook for 2 minutes. During last 30 seconds, add spinach and cook just until limp. Drain well. Toss with 1 tablespoon of the peanut butter mixture.
To serve, arrange noodles and spinach around chicken mixture. Serve remaining peanut butter mixture separately.
*One-fourth to 1/2 teaspoon crushed red pepper can be used if you prefer.
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