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To learn more about this recipe, click here. Szechuan Peanut Chicken

1  pound skinless, boneless chicken breasts, cut into strips
2  tablespoons 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  tablespoons creamy peanut butter
3 green onions, thickly sliced (about 3/4 cup)
1/2  of a 16-ounce package thin spaghetti, cooked and drained (about 4 cups)
 Green onion, thickly sliced
Recipe Steps
1) Stir the chicken, soy, ginger and garlic in a medium bowl.
2) 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.
3) 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.

Szechuan Peanut Chicken

1 pound skinless, boneless chicken breasts, cut into strips

2 tablespoons 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 tablespoons creamy peanut butter

green onions, thickly sliced (about 3/4 cup)

1/2 of a 16-ounce package thin spaghetti, cooked and drained (about 4 cups)

Green onion, thickly sliced

Recipe Steps

1) Stir the chicken, soy, ginger and garlic in a medium bowl.

2) 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.

3) 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.

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