Szechuan Peanut Chicken
By: Campbell's
A spicy salsa provides the flavor punch in this delicious simple stir fry recipe. Seasoned with soy, ginger, and garlic, the sauce is tossed with chicken and noodles to make an out-of-this-world dinner dish.
Serves4
Preparation Time10 min
Cooking Time15 min
Ingredients
- 1 pound skinless, boneless chicken breasts, cut into strips
- 2 tablespoon 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 tablespoon creamy peanut butter
- 3 green onions, thickly sliced
- 8 ounce package thin spaghetti, cooked and drained (about 4 cups)
- green onion, thickly sliced, garnish
Instructions
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Stir the chicken, soy, ginger and garlic in a medium bowl.
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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.
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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.