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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.

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Donna Matthews May 02, 2006
Spring Stir-fry in Peanut Sauce