Ingredients for Spring Stir Fry In Peanut Sauce
- Catalina Dressing
- 1/4 cup peanut butter
- 2 tablespoons soy sauce
- 1/4 teaspoon red pepper flakes
- 2 teaspoons vegetable oil
- 1 pound boneless, skinless chicken breast
- 1 cup broccoli florets, 1 cup sliced red bell pepper
- 8 ounces fettuccine pasta, cooked al dente
- 2 tablespoons chopped green onions
- 1 tablespoon honey or maple syrup
- 1 tablespoon rice vinegar
- 1 tablespoon lime juice
- 2 tablespoons reserved pasta water
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How to Make Spring Stir Fry In Peanut Sauce
- Whisk together peanut butter (1/4 cup), soy sauce (2 tablespoons), honey or maple syrup (1 tablespoon), rice vinegar (1 tablespoon), red pepper flakes (1/4 teaspoon), and lime juice (1 tablespoon) in a small bowl. Set aside.
- Heat 2 teaspoons of vegetable oil in a large nonstick skillet or wok over medium-high heat.
- Add boneless, skinless chicken breast (1 pound), cut into bite-sized pieces, to the skillet. Cook for 5-8 minutes, or until cooked through.
- Remove the chicken from the skillet and set aside.
- Add broccoli florets (1 cup) and sliced red bell pepper (1 cup) to the skillet. Stir-fry for 5 minutes, or until crisp-tender.
- Add cooked pasta (8 ounces, cooked al dente and reserving 2 tablespoons of pasta water) to the skillet along with the cooked chicken.
- Pour the peanut sauce over the chicken and vegetables. Toss to coat evenly. Add the reserved pasta water, stirring until the sauce is creamy and the vegetables are well coated.
- Sprinkle with chopped green onions (2 tablespoons) before serving.
- Serve immediately and enjoy this delicious spring-inspired meal!
Nutrition Information (Approximate per serving)
Sodium
31 g
Sugar
14g
Fat
13g
Carbs
11g
