BOW-THAI CHICKEN
A frozen meal starter wraps up exciting flavors of Thailand! YUM! This recipe won the 2002 Pillsbury Bake-Off!!
Provided by RAZZY
Categories One Dish Meal
Time 45m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Cook pasta in large saucepan as directed on package.
- Drain; return to saucepan and cover to keep warm.
- Meanwhile, in medium bowl, combine curry powder and soy sauce.
- Add chicken strips; toss to coat.
- Heat oil in large skillet or wok over medium-high heat until hot.
- Add chicken; cook and stir 4 to 5 minutes or until no longer pink in center.
- Add frozen sauce and vegetables from meal starter.
- Bring to a boil.
- Reduce heat; cover and cook 6 to 9 minutes or until vegetables are crisp-tender, stirring frequently.
- Stir in lime juice and peanut butter.
- Add Alfredo sauce to cooked pasta; toss to coat.
- Spoon vegetable mixture over pasta mixture; stir well.
- Spoon onto individual serving plates.
- Sprinkle coconut, onions, and peanuts from packet over each serving.
- Garnish each with lime wedge.
Nutrition Facts : Calories 465.9, Fat 16.4, SaturatedFat 6.4, Cholesterol 81.2, Sodium 278.7, Carbohydrate 58.1, Fiber 8.2, Sugar 2.2, Protein 24.6
BOW-THAI CHICKEN
Number Of Ingredients 12
Steps:
- Cook pasta in large saucepan to desired doneness as directed on package. Drain return to saucepan. Cover to keep warm.Meanwhile, in medium bowl, combine curry powder and soy sauce. Add chicken strips toss to coat. Heat oil in large skillet or wok over medium-high heat until hot. Add chicken cook and stir 4 to 5 minutes or until no longer pink in center.Add frozen sauce and vegetables from meal starter. Bring to a boil. Reduce heat cover and cook 6 to 9 minutes or until vegetables are crisp-tender, stirring frequently. Stir in lime juice and peanut butter.Add Alfredo sauce to cooked pasta toss to coat. Spoon vegetable mixture over pasta mixture stir well. Spoon onto individual serving plates. Sprinkle with coconut, onions and peanuts from packet. Garnish each serving with lime wedge.Nutrition Per Serving: Calories 560 Protein 33g Carbohydrate 64g Fat 19g Sodium 1540mgFrom "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
BOW-THAI CHICKEN
How to make Bow-Thai Chicken
Provided by @MakeItYours
Number Of Ingredients 12
Steps:
- In 3-quart saucepan, cook pasta as directed on package; drain. Return to saucepan; cover to keep warm.
- Meanwhile, in medium bowl, mix curry powder and soy sauce. Add chicken; toss to coat. In 10-inch skillet or work, heat oil over medium-high heat. Add chicken; cook and stir 4 to 5 minutes or until no longer pink in center.
- Add frozen sauce and vegetables from meal starter; heat to boiling. Reduce heat; cover and cook 6 to 9 minutes, stirring frequently, until vegetables are crisp-tender. Stir in lime juice and peanut butter.
- Stir Alfredo sauce into cooked pasta to coat. Spoon vegetable mixture over pasta mixture; stir until well mixed. Spoon onto individual serving plates; top with coconut, onions, and peanuts from packet. Garnish each with lime wedge.
- High Altitude (3500-6500 ft): No change.
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