Comida Kraft
Recipe Box

Thai Peanut Chicken

Prep Time
15
min.
Total Time
31
min.
Servings

4 servings, about 1-1/3 cups each

Try making our Thai Peanut Chicken, a great Healthy Living recipe. Piquant dressing and peanut butter help give Thai Peanut Chicken its unique taste.

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What You Need

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Make It

Tap or click steps to mark as complete

  • Heat 2 Tbsp. dressing in large skillet on medium heat. Add chicken; cook and stir 5 min. or until done.
  • Stir in remaining dressing, water, broth, soy sauce and peanut butter. Bring to boil. Add spaghetti. Cover; simmer 5 min.
  • Add vegetables; mix lightly. Simmer, covered, 4 to 6 min. or until spaghetti is tender.

Substitute

Try preparing with another pasta, such as egg noodles, rice noodles or angel hair pasta.

Special Extra

Sprinkle with chopped PLANTERS Peanuts and cilantro just before serving.

Make Ahead

Prepare as directed. Store in refrigerator until ready to serve. No need to reheat before serving.

Servings

  • 4 servings, about 1-1/3 cups each

Healthy Living

  • Low fat
  • Low calorie
  • Good source of vitamin A or C
  • Generally Nutritious

Diet Exchange

  • 3 Starch
  • 1 Vegetable
  • 4 Meat (L)

Nutrition Bonus

This low-calorie, low-fat main dish is a great alternative to takeout. And as a bonus, the carrots add both color and an excellent source of vitamin A.

Nutritional Information

Serving Size 4 servings, about 1-1/3 cups each
AMOUNT PER SERVING
Calories 450
Total fat 10g
Saturated fat 2g
Cholesterol 65mg
Sodium 1160mg
Carbohydrate 54g
Dietary fiber 4g
Sugars 10g
Protein 37g
% Daily Value
Vitamin A 120 %DV
Vitamin C 30 %DV
Calcium 6 %DV
Iron 20 %DV

* 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.

Ratings & Reviews

Rated 5 out of 5 by from I made this today for dinner it was great! I made this today for dinner it was great! Changed a few things though...I used linguine noodles instead and replaced the salad dressing with stir fry sauce because I didnt want to go to the store. I marinaded the chicken in the sauce for 2 hours before cooking it with garlic and herbs seasonings to taste I also used a splash of white wine! It tasted better than the local chinese take out! I know this will become a house hold favorite in no time!
Date published: 2007-05-09
Rated 3 out of 5 by from The second I saw this recipe, I knew I wanted to make it. The second I saw this recipe, I knew I wanted to make it. However, it wasn't exactly what I had hoped for. The chicken came out a little too dry for my liking, I had to add more soy sauce and dressing to add some more flavor other than just the peanut butter. It was good, but it wasn't my favorite. I probably won't make it again. My husband liked the broccoli the best because it had soaked up the most flavor.
Date published: 2008-12-08
Rated 4 out of 5 by from I was so happy with the sauce combo of soy sauce, peanut butter, broth and catalina! I was so happy with the sauce combo of soy sauce, peanut butter, broth and catalina! It tasted just like Pad Thai to me, so I left out the broccoli, but added grean onion, fried egg, and topped it with cilantro, crushed peanuts, and a squeeze of lime. If I had bean sprouts, I would have added that, too. YUMMY! Such an easy recipe and I get the same results as my favorite Thai restaurant!
Date published: 2008-06-08
Rated 4 out of 5 by from I didn't have any chicken broth so I used 2 packages of ramen noodles instead. I didn't have any chicken broth so I used 2 packages of ramen noodles instead. The 1 and 1/2 packets of seasoning was just right, and I used the noodles instead of pasta. I took everyone’s advice and added more peanut butter. My family really enjoyed this! Next time I’ll add more veggies, less soy (because of the ramen seasoning) and more pasta. Thanks for another great meal!
Date published: 2008-05-20
Rated 5 out of 5 by from Fabulous! Fabulous! I made this and it was so very good!! I used everything that the recipe called for, here are some minor changes I made; I used Fat-Free Catalina dressing, I omitted the water and just used the chicken broth, 3 tablespoons peanut butter, low-sodium soy sauce, a sprinkle of cayenne pepper and the rest of the recipe was the same. My husband and I LOVED it!!
Date published: 2011-01-06
Rated 5 out of 5 by from Actually, I found this recipe here about a year ago, and it did not call for Catalina dressing. Actually, I found this recipe here about a year ago, and it did not call for Catalina dressing. It called for the Toasted Asian Sesame dressing. It is very, very good with that dressing, and will only use Catalina dressing for sweet and sour recipes. I think they made a misprint on this recipe, cuz I cannot imagine this recipe made with catalina--yucky.
Date published: 2009-09-30
Rated 5 out of 5 by from WOW! WOW! I doubled the recipe but used probably 3x the peanut butter (lite) and a little more soy sauce. I also used the fat free catalina and whole wheat thin spaghetti. Substituted chicken broth for the water as well (3 cans total). Let it reduce a little more before adding the spaghetti and it was WONDERFUL. I will definitely make this again
Date published: 2008-04-03
Rated 5 out of 5 by from This was soo yummy! This was soo yummy! I even made a mistake with the recipe and it was still fantastic! I thought I had chicken broth in the cupboard but it turned out to be beef....but it didn't matter! I did use shredded carrots instead of sliced also..just seemed more asian. I think this will be a longtime family favorite for us because it was THAT good.
Date published: 2008-07-18
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