Asian-Style Chicken-Peanut Pasta

1 teaspoon sugar
1 teaspoon cornstarch
1 teaspoon peeled, minced gingerroot
2 tablespoons plus 1 teaspoon low-sodium soy sauce
1 teaspoon white vinegar
¹⁄8 teaspoon hot sauce
2 to 3 cloves garlic, minced 
½ pound skinless, boneless chicken breast, cut into thin strips
1 teaspoon vegetable oil
1 cup minced green onions
1 cup fresh snow peas, halved
2½ cups hot cooked fusilli (corkscrew pasta), cooked without salt or fat 
1 teaspoon dark sesame oil
¼ cup unsalted dry-roasted peanuts 

Combine sugar, cornstarch, gingerroot, the 2 tablespoons soy sauce, vinegar, hot sauce, garlic, and ½ cup of water in a large bowl; stir well. Add chicken, tossing gently to coat. Cover and refrigerate for 1 hour.

Remove chicken from marinade (reserve). Heat oil in a large skillet over medium-high heat. Add the chicken, and stir-fry for about 5 minutes, until meat is cooked through. Add reserved marinade, green onions, and peas; stir-fry 2 minutes, or until slightly thickened. Remove from heat. Combine fusilli, sesame oil, and remaining 1 teaspoon soy sauce in a large bowl; toss gently to coat pasta. Add chicken mixture, and top with peanuts, tossing gently.
Makes 4 servings.