Spring into action with this Spring Stir-Fry in Peanut Sauce Recipe. This vegetable-focused dish is worth it for the peanut sauce recipe alone.
What You Need
Original recipe yields 6 servings
1/2 cup KRAFT Classic CATALINA Dressing
2 Tbsp. creamy peanut butter
2 Tbsp. lite soy sauce
1/4 tsp. crushed red pepper
1 Tbsp. oil, divided
1 lb. boneless skinless chicken breasts, cut into strips
4 cups mixed cut-up fresh vegetables (broccoli florets and red bell pepper strips)
8 oz. fettuccine, cooked and drained, reserving 2 Tbsp. of the pasta cooking water
2 green onions, sliced
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Let's Make It
Mix dressing, peanut butter, soy sauce and crushed red pepper; set aside. Heat 2 tsp. of the oil in large nonstick skillet on medium-high heat. Add chicken; cook and stir 5 to 8 min. or until chicken is cooked through. Transfer chicken to large serving bowl; cover to keep warm.
Heat remaining 1 tsp. oil in same skillet. Add broccoli and bell peppers; cook and stir 5 min. or until vegetables are crisp-tender.
Add pasta, vegetables and dressing mixture to chicken; mix lightly. If desired, gradually stir in enough of the reserved pasta cooking water until sauce is of desired consistency. Sprinkle with the onions.
For a zestier peanut sauce, add 1 Tbsp. lime juice to the sauce ingredients.
Calories From Fat
% Daily Value*
Total Fat 8g
Saturated Fat 1.5g
Trans Fat 0g
Total Carbohydrates 35g
Dietary Fibers 3g
* Percent Daily Values are based on a 2,000 calorie diet.
6 servings, 1-1/3 cups each
* 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.