Thai Peanut Chicken with Spinach Salad
Spicy chicken in peanut sauce served with a spinach salad with tangy dressing.
How many servings?From kitchen to table in 20 minutes.
pineapple juice
orange juice
white wine vinegar
olive oil
sesame oil
sugar
dried mustard
coarse ground pepper
boneless, skinless chicken
olive oil
California salad dressing, divided
water
chicken broth
soy sauce
peanut butter
carrots
spaghetti, broken
broccoli
red pepper flakes
peanuts
spinach leaves
bean sprouts
radish
onion
Directions
- Make salad dressing by combining the eight ingredients for the dressing together in a container with a lid. Cover tightly, shake and store in the refrigerator until ready to serve.
- Cut chicken into cubes. Place olive oil in a skillet and add chicken. Turn burner on to medium heat.
- Pour half the California salad dressing over
the top of the chicken. Stir and cook for five minutes. - Add remainder of California salad dressing, water, chicken broth, soy sauce and peanut butter to skillet. Increase heat to medium-high.
- Slice carrots and add to skillet along with spaghetti. Cover and reduce heat to low. Simmer for 5 minutes.
- Stir in broccoli and snow peas. Sprinkle in
red pepper flakes. Cover again and continue to simmer for another 5 minutes or until the spaghetti is tender. - Meanwhile rinse and drain spinach leaves. Arrange with
bean sprouts, radish and onion. Take dressing from the refrigerator,
shake
well and drizzle over salad. - Sprinkle peanuts over chicken, vegetables
and pasta. Stir and heat for another 30 seconds. Serve with spinach salad.