Have dinner on the table in a jiffy with this delicious, easy stir-fry!
Author: Laura, CalorieKing.com member
Suggestions: Time-saving tips: 1) This recipe works well made in larger quantities - great for lunch box or leftovers; 2) use pre-cooked, pre-cut chicken.
Serves: 3 person(s)
Preparation Time: 5 mins
6 chicken tenderloins, cut into strips or 1-inch cubes (about 10 oz)
57.14 g whole-grain spaghetti (such as Barilla) (approx. 1/7 pkg.)
1 (16 oz) bag stir-fry vegetables (such as broccoli, carrots, snow peas)
4 Tbsp Padang peanut sauce (such as House of Tsang Bangkok Padang)
Meanwhile, lightly spray large skillet or wok with cooking spray. Cook chicken on medium heat until no longer pink, about 5 minutes. Remove skillet from heat.
Once the water comes to a boil, add the spaghetti. Gently boil for 2 minutes less than directed on package. Add vegetables to water, cover pan, reduce heat to medium. Cook an additional 2 minutes, remove from heat.
Drain spaghetti-vegetable mixture and add to the chicken in the skillet. Stir in 4 tablespoons peanut sauce; serve.
Serving suggestions are not included in the nutritional analysis.
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