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Main dishes

Thai Chicken Stir-Fry

photo by:kraft
A spicy sauce with sweet and savory Thai flavors makes this chicken stir-fry extra creamy and delicious.
time
prep:
15 min
total:
35 min
servings
total:
4 servings, 1-1/2 cups each

What You Need

3.2
oz.  (1/4 of 12.8-oz. pkg.) soba noodles, uncooked
1/3
cup  A.1. Supreme Garlic Steak Sauce
1/4
cup  water
3
Tbsp.  PLANTERS Creamy Peanut Butter
2
tsp.  brown sugar
1/2
tsp.  Sriracha sauce (hot chili sauce)
2
Tbsp.  olive oil
1
lb.  boneless skinless chicken breasts, cut into bite-size pieces
1
 red pepper, cut into thin strips
1
cup  halved pea pods
1
jar   (7 oz.) baby corn, drained

Make It

COOK noodles as directed on package. Meanwhile, mix next 5 ingredients until well blended. Drain noodles.

HEAT oil in large skillet on medium-high heat. Add chicken; cook 4 min., stirring frequently. Stir in peppers; cook and stir 2 min. Add pea pods and corn; cook 2 min. or until pea pods are crisp-tender, stirring frequently. Stir in sauce; cook and stir 2 to 3 min. or until chicken is done and mixture is heated through.

DRAIN noodles. Add to ingredients in skillet; toss to coat.

Kraft Kitchens Tips

Special Extra
Sprinkle with 1/4 cup chopped PLANTERS Dry Roasted Peanuts before serving.
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