Chicken Lo Mein

photo by:kraft

Stir up this version of a Chinese menu favorite with crunchy peppers and smooth, peanutty sauce. They'll love it for the flavor; only you'll know it's low-cal and low-fat.

time

prep:

25 min

total:

25 min

servings

total:

4 servings, 2 cups each

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What You Need

1/2

lb. spaghetti, uncooked

1/4

cup KRAFT Asian Toasted Sesame Dressing

lb. boneless skinless chicken breasts, cut into strips

cloves garlic, minced

pkg. (16 oz.) frozen bell pepper and onion strips, thawed, drained

1/2

cup fat-free reduced-sodium chicken broth

Tbsp. PLANTERS Creamy Peanut Butter

1/4

cup lite soy sauce

Tbsp. chopped fresh cilantro

Tbsp. chopped PLANTERS COCKTAIL Peanuts

Make It

COOK spaghetti in large saucepan as directed on package, omitting salt.

MEANWHILE, heat dressing in large nonstick skillet on medium-high heat. Add chicken and garlic; stir-fry 3 min. or until chicken is no longer pink. Add vegetables, broth and peanut butter; stir-fry 3 to 4 min. or until chicken is done.

DRAIN spaghetti; return to pan. Add chicken mixture and soy sauce; mix lightly. Spoon onto platter; top with cilantro and nuts.

Kraft Kitchens Tips

Variation

Prepare using multi-grain spaghetti and substituting 2 thinly sliced green onions for the cilantro.

Variations

Spicy Chicken Lo Mein: Add 1/4 tsp. crushed red pepper to the hot dressing along with the chicken and garlic. Pork Lo Mein: Substitute 1 lb. pork tenderloin, cut into strips, for the chicken and fat-free reduced-sodium beef broth for the chicken broth.

Note

To make the lo mein easier to serve and eat, break the spaghetti in half before cooking.

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a cook

posted:4/8/2009

delicious!

Jenniferjj04

posted:4/8/2009

I used fresh veges. I would extra drsg with the veges or noodles next time. A little curry powder also adds some good flavor. I skipped the soy and cilantro.

northofdenali

posted:4/7/2009

As written, the recipe is very good. However, we heart-healthy folks have to watch the sodium. The second time, I made this with 1/2 TBSP reduced-sodium peanut butter and reduced sodium soy sauce. Didn't change the flavor (I also used no-salt peanuts, and added extra).

jessahboo

posted:4/5/2009

The cilantro added the perfect flavor to make this mainstream meal different from any lo mein I have ever eaten. I substituted a mixed bag of stir-fry veggies and it was delicious. The entire family agrees!

nunnhudson

posted:4/4/2009

I make this with fresh peppers and onions and my family loves it.

Profexx

posted:3/30/2009

I really liked the flavor and appreciated the "note" about adding some red pepper flakes for a little kick. Very nice recipe.

Winnie R

posted:3/28/2009

This was delicious! Our family doesn't like cilantro, so we substituted with chopped parsley. For a variation, next time I'll use frozen stir fry vegetables.

PattiOR

posted:3/27/2009

It was quick and simple> I did however use frsh peppers and onionsin place of the frozen. I will make again soon.

a cook

posted:3/25/2009

This was a quick and delicious, my family loved it. Thanks for a great treat.

dollsgreat1

posted:3/25/2009

I gotta say......WOW!!! Even the fussiest of kids ate it and had seconds!!