Main dishes

Thai Peanut Chicken

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photo by:

kraft

I've made this dish countless times. My whole family loves it. After reading some of the early reviews, I always add extra peanut butter and soy sauce plus a little red p...read more

posted by

mrsbcalderon

on 10/11/2011

time

prep:

15 min

total:

31 min

servings

total:

4 servings, about 1-1/3 cups each

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What You Need

1/4

cup KRAFT Classic CATALINA Dressing, divided

lb. boneless skinless chicken breasts, cut into strips

1-1/2

cups water

can (14-1/2 oz.) chicken broth

Tbsp. soy sauce

Tbsp. PLANTERS Creamy Peanut Butter

1/2

lb. thin spaghetti, broken in half, uncooked

cups broccoli florets

carrots, thinly sliced

Make It

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.

Kraft Kitchens Tips

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.

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mrsbcalderon

posted:10/11/2011

I've made this dish countless times. My whole family loves it. After reading some of the early reviews, I always add extra peanut butter and soy sauce plus a little red pepper flakes for some sass. We all love it and will continue to make this for years to come :)

tehuti7771

posted:5/15/2011

This is the second time that I made this dish. It is one of the best dishes I've ever made thanks again. This dish gets a 100%

emilycarro

posted:1/5/2011

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!!

debra92755

posted:6/17/2010

I might try this recipe as is with the Asian Dressing. Will add Baby corn. Then may also try using a Pork Tenderloin probably a Teriyaki Marinated one.

a cook

posted:4/29/2010

Thought it would be a big hit but kids didn't like it. Followed suggestions and used Asian Toasted Sesame dressing instead of Catalina, but kids just didn't like overall flavor.

JudyB52

posted:4/16/2010

I made this recipe with pork and it was delicious. It was also good not reheated.

a cook

posted:2/14/2010

looks yummy

a cook

posted:9/30/2009

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.

familiasellers

posted:9/28/2009

Oh Wow! I improvised with what I already had, and it came up all smiles! I used shrimp, instead of chicken. I did not use the catalina dressing. For an extra kick i fried the shrimp in sesame oil, sprinkled red pepper flake, oregano, and garlic. No noodles in the pantry, so i steamed a bag of instant rice...muah! delicioso!

dimplebrandy

posted:8/17/2009

I follow the advice of other reviewers and didn't add the dressing at all. My family doesn't like cooked carrots, but in this recipe they were awesome !!! We've actually already had it again!!

servings

total:
4 servings, about 1-1/3 cups each

healthy living information

Low fat

Low calorie

Good source of vitamin A or C

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.