Chicken with Sweet Peanut Noodles

Chicken and some expertly hidden veggies come together in minutes with this super yummy peanutty sauce and whatever noodles you have on hand. Check out our tips for how to take this meal from “fussy” to “fancy”, to even “fearless” with a few quick add-ins.

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Prep time

Total time

Makes

FOR THE FUSSY

INGREDIENTS

1 tbsp

vegetable oil

1 lb

boneless skinless chicken breast, sliced

small onion, chopped

small red pepper, chopped

⅓ cup

Kraft Smooth Peanut Butter

1 cup

sodium-reduced chicken broth

2 tbsp

sodium-reduced soy sauce

2 tbsp

each maple syrup and rice vinegar

1 tsp

each garlic powder and ground ginger

250 g

linguine or other long noodles, uncooked

RECIPES

STEP 1

Heat oil in saucepan on medium-high heat. Stir-fry chicken until browned and cooked through, 8 minutes; transfer to plate.

STEP 2

Add onion and pepper to saucepan; cook over medium heat, stirring occasionally, 5 minutes or until softened. Stir in peanut butter, chicken broth, soy sauce, maple syrup, vinegar, garlic powder and ground ginger; bring to boil, stirring constantly, until peanut butter is melted. Remove from heat. Using immersion blender or regular blender, puree sauce until smooth, if desired.

STEP 3

Meanwhile, cook linguine according to package directions. Drain and return to pot. Add chicken and sauce. Toss to coat.

FOR THE FANCY

INGREDIENTS

1 tbsp

vegetable oil

baby bok choy

clove garlic

green onion

RECIPE

Stir-fried garlic bok choy:

In skillet, heat 1 tbsp vegetable oil over medium-high heat. Add 4 sliced baby bok choy; stir-fry until tender-crisp, about 3 minutes. Add 1 clove garlic, minced; stir-fry for 30 seconds, or until fragrant. Serve with noodles, sprinkled with 1 green onion, thinly sliced.

FOR THE FEARLESS

INGREDIENTS

FEARLESS

Fresh cilantro

¼ cup

diced pineapple

1 tsp

chili

1 tsp

garlic

RECIPE

Top each serving with a little cilantro, ¼ cup diced pineapple and 1 tsp chili-garlic crisp