Hi...
This is soooooooo good...the peanut butter is what gives it that special Thai taste!
Yum!
Enjoy!
hugs,
peg
Thai Peanut Chicken
From: one of my nieces (she actually got this recipe from my younger sister upstairs)
Ingredients:
2 boneless chicken breasts, sliced
1/4 cup Catalina dressing
1 1/2 cups water
1 - 10 1/2 oz (284 ml) can chicken broth
2 tablespoons soy sauce
1 tablespoon peanut butter
1/4 lb (225 g) spaghetti (uncooked)
2 cups broccoli florets
1 cup thin carrot strips
Directions:
1. Heat 2 tablespoons of dressing in a large pan. Add the chicken. Cook & stir for 5 minutes or until cooked through.
2. Add the remaining 2 tablespoons of dressing, 1 1/2 cups of water, broth, soy sauce & peanut butter. Add the spaghetti.
3. Cover & simmer for 5 minutes.
4. Stir in the broccoli & carrots. Cover & simmer for 6 minutes or until the pasta is tender.
Recipe source: Exchanging Recipes yahoo group, submitted by Bernice.
This is soooooooo good...the peanut butter is what gives it that special Thai taste!
Yum!
Enjoy!
hugs,
peg
Thai Peanut Chicken
From: one of my nieces (she actually got this recipe from my younger sister upstairs)
Ingredients:
2 boneless chicken breasts, sliced
1/4 cup Catalina dressing
1 1/2 cups water
1 - 10 1/2 oz (284 ml) can chicken broth
2 tablespoons soy sauce
1 tablespoon peanut butter
1/4 lb (225 g) spaghetti (uncooked)
2 cups broccoli florets
1 cup thin carrot strips
Directions:
1. Heat 2 tablespoons of dressing in a large pan. Add the chicken. Cook & stir for 5 minutes or until cooked through.
2. Add the remaining 2 tablespoons of dressing, 1 1/2 cups of water, broth, soy sauce & peanut butter. Add the spaghetti.
3. Cover & simmer for 5 minutes.
4. Stir in the broccoli & carrots. Cover & simmer for 6 minutes or until the pasta is tender.
Recipe source: Exchanging Recipes yahoo group, submitted by Bernice.