Ingredients for Thai Chicken And Broccoli With Peanut Sauce
- 8 ounces spaghetti
- Cooked Chicken
- 2 tablespoons lime juice
- 1 tablespoon curry powder
- Ground Ginger
- 2 cloves garlic, minced
- Canola Oil
- 1 head broccoli, cut into florets
- All Purpose Flour
- Fat Free Evaporated Milk
- Low Fat Vanilla Yogurt
- 1/2 cup creamy peanut butter
- 2 tablespoons soy sauce
- Ground Red Pepper
- 1/4 cup chopped peanuts, for garnish
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How to Make Thai Chicken And Broccoli With Peanut Sauce
- Cook spaghetti according to package directions. Drain and set aside.
- In a medium bowl, toss chicken with lime juice, curry powder, ginger, and garlic. Let marinate for 5 minutes (optional, but enhances flavor).
- Heat oil in a large non-stick skillet or wok over medium-high heat.
- Add chicken mixture to the skillet and cook for 5-7 minutes, or until chicken is cooked through and slightly browned.
- Add broccoli florets to the skillet and cook for another 3-5 minutes, until broccoli is tender-crisp.
- Remove chicken and broccoli mixture from skillet and set aside, keeping warm.
- In the same skillet, whisk together flour, Greek yogurt, peanut butter, soy sauce, and red pepper flakes.
- Cook over medium heat for 3-4 minutes, stirring constantly, until the sauce has thickened to your desired consistency.
- Add the cooked spaghetti to the skillet and toss to coat with the peanut sauce.
- Stir in the chicken and broccoli mixture.
- Serve immediately, garnished with chopped peanuts.
Nutrition Information (Approximate per serving)
Sodium
18 g
Sugar
40g
Fat
10g
Carbs
14g
