Szechuan Peanut Chicken
Pace® Picante Sauce provides the flavor punch to this peanut sauce seasoned with soy, ginger and garlic. Stir-fried chicken and spaghetti are tossed with this Szechuan-inspired sauce for an out-of-the-ordinary dinner dish.
Ingredients
1 pound skinless, boneless chicken breast halves, cut into strips
2 tablespoons soy sauce
1 teaspoon ground gingeror 1 tablespoon minced fresh ginger root
0.125 teaspoon garlic powderor 1 small clove garlic, minced
1 tablespoon vegetable oil
0.5 cup Pace® Picante Sauce
2 tablespoons creamy peanut butter
3 green onion, thickly sliced (about 3/4 cup)
8 ounces (1/2 of a 1-pound package) thin spaghetti, cooked and drained (about 4 cups)
2 tablespoons soy sauce
1 teaspoon ground gingeror 1 tablespoon minced fresh ginger root
0.125 teaspoon garlic powderor 1 small clove garlic, minced
1 tablespoon vegetable oil
0.5 cup Pace® Picante Sauce
2 tablespoons creamy peanut butter
3 green onion, thickly sliced (about 3/4 cup)
8 ounces (1/2 of a 1-pound package) thin spaghetti, cooked and drained (about 4 cups)
Instructions
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.
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.
Szechuan Peanut Chicken
Pace® Picante Sauce provides the flavor punch to this peanut sauce seasoned with soy, ginger and garlic. Stir-fried chicken and spaghetti are tossed with this Szechuan-inspired sauce f...
Directions
Print
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.
Ingredients
1 pound skinless, boneless chicken breast halves, cut into strips2 tablespoons soy sauce1 teaspoon ground gingeror 1 tablespoon minced fresh ginger root0.125 teaspoon garlic powderor 1 small clove garlic, minced1 tablespoon vegetable oil0.5 cup Pace® Picante Sauce2 tablespoons creamy peanut butter3 green onion, thickly sliced (about 3/4 cup)8 ounces (1/2 of a 1-pound package) thin spaghetti, cooked and drained (about 4 cups)
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