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    You are in: Home / Recipes / Spring Stir-fry in Peanut Sauce Recipe
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    Spring Stir-fry in Peanut Sauce

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    15 mins

    15 mins

    Mel T's Note:

    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.

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    Units: US | Metric


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

    Ratings & Reviews:

    • on May 02, 2006


      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.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Spring Stir-fry in Peanut Sauce

    Serving Size: 1 (213 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 443.5
    Calories from Fat 154
    Total Fat 17.1 g
    Saturated Fat 2.7 g
    Cholesterol 106.8 mg
    Sodium 759.7 mg
    Total Carbohydrate 35.9 g
    Dietary Fiber 0.7 g
    Sugars 3.5 g
    Protein 35.7 g

    The following items or measurements are not included:

    assorted fresh vegetables

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