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Chicken Thai Stir-Fry


4 boneless, skinless chicken breas halves, cut in 1/2 inch strips
2 tablespoons vegetable oil
2 teaspoon grated fresh ginger
2 cloves garlic, minced
2 cups broccoli flowerets
1 medium yellow suash, cut in 1/4-inch strips
1 medium red pepper, cut in 1/4-inch strips
1/3 cup creamy peanut butter
1/4 cup reduced-sodium soy sauce
2 tablespoons white vinegar
2 teaspoons sugar
1/2 teaspoon crushed red pepper
1/3 cup reduced-sodium chicken broth, fat skimmed
8 ounces linguine, cooked according to package directions
2 green onions, white and green parts, thinly sliced


In large frypan, place oil and heat to medium-high temperature. Add chicken, ginger, and garlic and cook, stirring, about 5 minutes or until chicken is lightly browned and fork tender. Remove chicken mixture to bowl; set aside. To drippings in same frypan, add broccoli, squash, and red pepper strips. Cook, stirring, about 5 minutes or until vegetables are crisp tender. Remove vegetables to bowl with chicken; set aside. To same frypan, add peanut butter, soy sauce, vinegar, sugar, and crushed red pepper; stir in chicken broth. Return chicken and vegetables to pan; heat through. Serve over linguine. Sprinkle green onion over all.

Nutritional Information:

Servings: 4 Per serving (with Pasta)
Calories: 586
Protein: 44 g
Total Fat: 19.8 g
Saturated Fat: 3.2 g
Cholesterol: 68 mg
Sodium: 850 mg
Carbohydrates: 58 g

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