Side Pannel
Thai Chicken and Vegetables in Peanut Sauc
Thai Chicken and Vegetables in Peanut Sauc
- Recipe Submitted by ADMIN on 09/26/2007
Category: Poultry
Ingredients List
- 6 oz Uncooked angel hair pasta or
- -or fine Chinese noodles
- 2 ts Oil
- 3/4 lb Boneless; skinless chicken,
- -cut into 1/2" strips
- 1 pk (1-lb) Green Giant American
- -Mixtures Seattle Style
- -Frozen Cauliflower; Sugar
- -Snap Peas and Carrots
- 1 Jar (12-14 oz) Thai peanut
- -sauce
- 1/4 c Dry-roasted peanuts; chopped
Directions
Cook pasta to desired doneness as directed on package. Drain; cover to keep
warm. Meanwhile, heat oil in large skillet over medium-high heat until hot.
Add chicken; cook and stir until chicken is no longer pink. Stir in frozen
vegetables and peanut sauce. Bring to a boil. Reduce heat; cover and simmer
7-10 minutes or until vegetables are crisp-tender, stirring occasionally.
Serve over pasta; sprinkle with peanuts.
CALORIES: 600 SODIUM: 1360MG
CHOLESTEROL: 60MG FAT: 27G
CARBOHYDRATE: 56G SAT: 6G
warm. Meanwhile, heat oil in large skillet over medium-high heat until hot.
Add chicken; cook and stir until chicken is no longer pink. Stir in frozen
vegetables and peanut sauce. Bring to a boil. Reduce heat; cover and simmer
7-10 minutes or until vegetables are crisp-tender, stirring occasionally.
Serve over pasta; sprinkle with peanuts.
CALORIES: 600 SODIUM: 1360MG
CHOLESTEROL: 60MG FAT: 27G
CARBOHYDRATE: 56G SAT: 6G
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