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6 servings, 2 Tbsp. each
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Cut 1 lb. boneless skinless chicken breasts into strips; stir-fry in 1 Tbsp. hot vegetable oil in nonstick wok or large skillet on medium-high heat 4 min. or until chicken is no longer pink. Add 1/2 lb. sliced fresh mushrooms and 1 chopped red bell peppers; stir-fry 4 to 5 min or until chicken is done. Add Easy Peanut Sauce and 1 cup trimmed snow peas; stir-fry 1 to 2 min. or until heated through. Makes 4 servings, 1-1/2 cups each.
Cook 1/2 lb. rice stick noodles as directed on package. Drain, then rinse under cold water. Place in large bowl. Add Easy Peanut Sauce and 3/4 cup each matchlike-cut carrots, cucumbers and radishes; mix lightly. Top with 2 Tbsp. each chopped fresh cilantro and PLANTERS Dry Roasted Peanuts. Makes 4 servings, 1-1/2 cups each.
Reserve 1/4 cup Easy Peanut Sauce for another use. Heat broiler. Thread 1 lb. uncooked deveined peeled large shrimp onto 8 skewers. Reserve half the remaining peanut sauce to serve with the cooked shrimp; brush shrimp with remaining peanut sauce. Broil, 4 inches from heat, 3 to 5 min. or until shrimp turn pink, turning occasionally. Serve with remaining peanut sauce. Makes 4 servings, 2 skewers and 1 Tbsp. sauce each.
You'll know it's a special occasion when you get to enjoy a serving of this Thai Peanut Butter Sauce.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.