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Categories:
vegetable oil chicken onion green peas peanut butter brown sugar water soy sauce white directions fresh cilantro
Viewed: 43 - Published at: 7 years agoIngredients
- 2 tablespoons vegetable oil
- 1 pound boneless, skinless chicken breast halves
- 1 onion small, halved and thinly sliced
- 4 ounces green peas
- 1/2 cup skippy creamy peanut butter
- 2 tablespoons firmly packed brown sugar
- 1/2 cup water
- 2 tablespoons soy sauce
- 1 tablespoon white, white wine, red vinegar
- 8 ounces spaghetti cooked according to package directions
- 1/4 cup chopped fresh cilantro
Method
- 1. In 12-inch nonstick skillet, heat 1 tablespoon oil over medium-high heat and cook chicken, stirring occasionally, 4 minutes or until chicken is thoroughly cooked. Remove chicken and set aside.
- 2. In same skillet, heat remaining 1 tablespoon oil over medium-high heat and cook onion, stirring occasionally, 2 minutes. Add snow peas and cook 1 minute. With wire whisk, stir in Skippy Creamy Peanut Butter, sugar, water, soy sauce and vinegar. Bring to a boil over medium heat. Return chicken to skillet and heat through. Serve over hot spaghetti and sprinkle with cilantro. Garnish, if desired, with red pepper flakes.
- Taste Tested Recipe from The Skippy Kitchens
