Spring Stir-fry in Peanut Sauce

READY IN: 30mins
Recipe by Mel T

I found this recipe in Kraft's What's Cooking Magazine for Spring 2005. I think it is a really delicious dish and I hope you all enjoy it as much as I have! Note: reserve 2 Tbsp of the pasta cooking water - it's not listed in the ingredients, but you'll be needing it later.

Top Review by Donna Matthews

This was a tasty quick dinner, although I needed to make quite a few adjustments for what I had on hand. I automatically reduced the red pepper flakes because I usually can't take the heat; but I think it would have been the right amount in this recipe. I used a frozen stir fry mix for the vegetable.I sauteed the chicken for about 5 minutes, then added the vegetables, cooking until they were done. I didn't have any fettuccine, so I served it over brown rice, topping each serving with a handful of peanuts. Thanks for such an adaptable recipe.

Ingredients Nutrition


  1. Mix dressing, peanut butter, soy sauce, and red pepper flakes in small bowl; set aside.
  2. Heat 2 teaspoons oil in large nonstick skillet; add chicken.
  3. Cook on medium-high heat 5 to 8 minutes or until chicken is cooked through.
  4. Remove chicken from skillet and place in large serving bowl.
  5. Cook and stir broccoli and red pepper in remaining 1 tsp oil on medium-high heat 5 minutes or until crisp-tender.
  6. Toss hot pasta, chicken, vegetables and sauce with 2 Tbsp reserved pasta cooking water.
  7. Sprinkle with green onions and enjoy!

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