Chicken, Turkey, Fowl and Egg: Chicken, Turkey, Fowl Dishes: Peanut Chicken Stir-Fry with Noodles

Have dinner on the table in a jiffy with this delicious, easy stir-fry!

Author: Laura, member
Date: May 15, 2008

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
Cooking Time: 10 mins


    1 cooking spray
    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)


    Bring water to a boil in an approximate 2-quart saucepan.

    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.


    For variety, serve dish chilled. Also, can substitute salad mix for the spaghetti.

    Serving suggestions are not included in the nutritional analysis.

Nutritional Information
(Per Serving)

Calories:260 cals
Kilojoules:1,085 kJ
Fat:4.7 g
Carbohydrates:25.9 g
Protein:25.2 g
Cholesterol:40.0 mg
Sodium:577 mg
Saturated Fat:0.7 g
Fiber:4.5 g
Calcium:38.0 mg
Total Sugars:4.7 g

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