I have had this recipe for a few years now, and it really is simple and delicious. It is perfect for those nights when you have a hankering for Chinese food, but don’t want to go out or order in. Give it a shot and let me know what you think!
Szechuan Peanut Chicken
From: Campbell’s Kitchen
Prep: 10 minutes
Cook: 15 minutes
NOTE: I add a little bit of granulated sugar when I make this…you might do this to taste if you find it needs sugar.
1 pound skinless, boneless chicken breast, cut into strips
2 tablespoons soy sauce
1 teaspoon ground ginger or 1 tablespoon minced fresh ginger root
1/8 teaspoon garlic powder or 1 small clove garlic, minced
1 tablespoon vegetable oil
1/2 cup Pace® Picante Sauce
2 tablespoons creamy peanut butter
3 green onions, thickly sliced (about 3/4 cup)
1/2 of a 16-ounce package thin spaghetti, cooked and drained (about 4 cups)
Green onion, thickly sliced
Stir the chicken, soy, ginger and garlic in a medium bowl.
Heat the oil in a 10-inch skillet over medium-high heat. Add the chicken mixture and stir-fry until it’s well browned and cooked through. Remove the chicken mixture from the skillet and set it aside.
Stir the picante sauce, peanut butter and onions in the skillet. Return the chicken mixture to the skillet and heat until it’s hot and bubbling. Serve over the spaghetti. Sprinkle with additional onions.
Calories 448, Total Fat 12g, Saturated Fat 2g, Cholesterol 67mg, Sodium 823mg, Total Carbohydrate 49g, Dietary Fiber 4g, Protein 35g, Vitamin A 5%DV, Vitamin C 4%DV, Calcium 4%DV, Iron 18%DV
Recipe and photo from Pace Foods and Campbell’s Kitchen. For more recipe ideas from pace, check out their recipe section!
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