Spring Stir-Fry in Peanut Sauce

Name: Spring Stir-Fry in Peanut Sauce
Prep time: 22 min
Cook time: 22 min
Total time: 22 min
Yield: 4
Cuisine: Global
Ingredients: 118 milliliters KRAFT Classic CATALINA Dressing; 227 grams fettuccine, cooked and drained, reserving 2 Tbsp. of the pasta cooking water; 2 Tbsps creamy peanut butter; 0 teaspoons crushed red pepper; 2 green onions, sliced; 1 Tbsp oil, divided; 454 grams boneless skinless chicken breasts, cut into strips; 2 Tbsps soy sauce; 946 milliliters mixed cut-up fresh vegetables (broccoli florets and red bell pepper strips)

You can never have too many sauce recipes, so give Spring Stir-Fry in Peanut Sauce a try. This recipe serves 4. This recipe covers 24% of your daily requirements of vitamins and minerals. One serving contains 1003 calories, 55g of protein, and 28g of fat. Spring will be even more special with this recipe. It is a good option if you're following a dairy free diet. If you have pepper, oil, soy sauce, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 22 minutes.

Instructions

Mix dressing, peanut butter, soy sauce and crushed red pepper; set aside.

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Red Pepper Flakes

Peanut Butter

Soy Sauce

Heat 2 tsp. of the oil in large nonstick skillet on medium-high heat.

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Cooking Oil

Equipment you will use

Frying Pan

Add chicken; cook and stir 5 to 8 min. or until chicken is cooked through.

Ingredients you will need

Whole Chicken

Transfer chicken to large serving bowl; cover to keep warm.

Ingredients you will need

Whole Chicken

Equipment you will use

Bowl

Heat remaining 1 tsp. oil in same skillet.

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Cooking Oil

Equipment you will use

Frying Pan

Add broccoli and bell peppers; cook and stir 5 min. or until vegetables are crisp-tender.

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Bell Pepper

Vegetable

Broccoli

Add pasta, vegetables and dressing mixture to chicken; mix lightly. If desired, gradually stir in enough of the reserved pasta cooking water until sauce is of desired consistency.

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Vegetable

Whole Chicken

Pasta