Dina W
10-05-2000, 03:22 PM
* Exported from MasterCook *
Indonesian Chicken in Peanut Sauce
Recipe By : "Simply Colorado"
Serving Size : 4 Preparation Time :0:00
Categories : Poultry
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 cup chunky peanut butter
3 tablespoons low-sodium soy sauce
2 tablespoons red wine vinegar
2 tablespoons water
2 teaspoons sesame oil
1/2 teaspoon crushed red pepper
1 tablespoon peanut oil
1 pound boned and skinned chicken breasts -- cut into 1.5" strips
1 clove garlic -- minced
1 cup green pepper -- sliced
1 cup zucchini -- julienned
1 cup carrots -- julienned
8 ounces spaghetti -- thin
2 cups lettuce -- shredded; optional
In a small bowl combine peanut butter, soy sauce, vinegar, water, sesame oil, and red pepper flakes. Stir until mixture is well blended; set aside.
Heat peanut oil in wok. Add chicken and garlic; stir fry for 4-5 minutes. Push chicken up the sides of the wok and add green pepper, zucchini and carrots. Stir-fry until vegetables are crisp yet tender (about 3 minutes).
Meanwhile, cook pasta according to package directions; al dente. Toss pasta mixture with peanut sauce.
To serve, arrange cooked pasta in peanut sauce on plate and top with shredded lettuce (if desired). Spoon chicken/vegetable mixture on top.
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NOTES : Nutrient Value Per Serving (per cookbook):
416 calories, 15 g fat (13% fat), 516 mg sodium, 75 mg cholesterol; ? g fiber
Fiber count per MasterCook: 4.7 g
Points per serving: 9 (but this is the whole dinner)
Indonesian Chicken in Peanut Sauce
Recipe By : "Simply Colorado"
Serving Size : 4 Preparation Time :0:00
Categories : Poultry
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 cup chunky peanut butter
3 tablespoons low-sodium soy sauce
2 tablespoons red wine vinegar
2 tablespoons water
2 teaspoons sesame oil
1/2 teaspoon crushed red pepper
1 tablespoon peanut oil
1 pound boned and skinned chicken breasts -- cut into 1.5" strips
1 clove garlic -- minced
1 cup green pepper -- sliced
1 cup zucchini -- julienned
1 cup carrots -- julienned
8 ounces spaghetti -- thin
2 cups lettuce -- shredded; optional
In a small bowl combine peanut butter, soy sauce, vinegar, water, sesame oil, and red pepper flakes. Stir until mixture is well blended; set aside.
Heat peanut oil in wok. Add chicken and garlic; stir fry for 4-5 minutes. Push chicken up the sides of the wok and add green pepper, zucchini and carrots. Stir-fry until vegetables are crisp yet tender (about 3 minutes).
Meanwhile, cook pasta according to package directions; al dente. Toss pasta mixture with peanut sauce.
To serve, arrange cooked pasta in peanut sauce on plate and top with shredded lettuce (if desired). Spoon chicken/vegetable mixture on top.
- - - - - - - - - - - - - - - - - -
NOTES : Nutrient Value Per Serving (per cookbook):
416 calories, 15 g fat (13% fat), 516 mg sodium, 75 mg cholesterol; ? g fiber
Fiber count per MasterCook: 4.7 g
Points per serving: 9 (but this is the whole dinner)