Spring Stir-Fry in Peanut Sauce

Spring Stir-fry In Peanut Sauce Recipe

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Wendy Matis


Easy- can do lots of veggies in here.

★★★★★ 1 vote
15 Min
15 Min


1/2 c
cup kraft catalina dressing
2 Tbsp
planters creamy peanut butter
2 Tbsp
soy sauce
1/4 tsp
crushed red pepper
1 Tbsp
1 lb
boneless skinless chicken breasts, cut into strips
4 c
mixed cut-up fresh vegetables (broccoli florets and red bell pepper strips)
8 oz
ettuccine, cooked and drained, reserving 2 tbsp. of the pasta cooking water
green onions, sliced

How to Make Spring Stir-Fry in Peanut Sauce


  • 1MIX dressing, peanut butter, soy sauce and crushed red pepper; set aside. Heat 2 tsp. of the oil in large nonstick skillet on medium-high heat. Add chicken; cook and stir 5 to 8 min. or until chicken is cooked through. Transfer chicken to large serving bowl; cover to keep warm.
  • 2HEAT remaining 1 tsp. oil in same skillet. Add broccoli and bell peppers; cook and stir 5 min. or until vegetables are crisp-tender.
  • 3ADD pasta, vegetables and dressing mixture to chicken; mix lightly. If desired, gradually stir in enough of the reserved pasta cooking water until sauce is of desired consistency. Sprinkle with the onions.

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About Spring Stir-Fry in Peanut Sauce

Course/Dish: Chicken
Regional Style: Asian