SPRING STIR-FRY IN PEANUT SAUCE RECIPE

Spring Stir-Fry in Peanut Sauce Recipe image

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.

Provided by My Food and Family

Categories Home

Time 22m

Yield 6 servings, 1-1/3 cups each

Number Of Ingredients 9

Ingredients

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

Steps:

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.

Nutrition Facts : Calories 370, Fat 12 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 45 mg, Sodium 410 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 24 g