Peanut Chicken Stir-Fry with Noodles
Have dinner on the table in a jiffy with this delicious, easy stir-fry!
Ingredients
- 1 cooking spray
- 6 chicken tenderloins, cut into strips or 1-inch cubes (about 10 oz)
- 2 oz 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)
Directions:
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.
Variations:
For variety, serve dish chilled. Also, can substitute salad mix for the spaghetti.
Serving suggestions are not included in the nutritional analysis.
Tips:
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.