What's For Dinner?

What's For Dinner?

Thai Peanut Chicken with Spinach Salad - Jump to recipe

Subscribe to our free weekly newsletter

Food, Fun and Facts!

Thai Peanut Chicken with Spinach Salad

Thai Peanut Chicken with Spinach Salad

Spicy chicken in peanut sauce served with a spinach salad with tangy dressing.

Share It!

Thai Peanut Chicken with Spinach Salad

Thai Peanut Chicken with Spinach Salad

Print out the recipe for Thai Peanut Chicken with Spinach Salad

Serves 4

Change the Serving Size

2 tablespoons & 2 teaspoons pineapple juice
2 tablespoons & 2 teaspoons orange juice
2 tablespoons white wine vinegar
2 tablespoons olive oil
2 tablespoons sesame oil
1 tablespoon & 1 teaspoon sugar
2 teaspoons dried mustard
1/4 teaspoon coarse ground pepper
8 ounces boneless, skinless chicken
1 tablespoon & 1 teaspoon olive oil
1/4 cup California salad dressing, divided
2 cups water
2 cups chicken broth
1 tablespoon & 1 teaspoon soy sauce
1 tablespoon & 1 teaspoon peanut butter
2 ounces ounce carrots
6 ounces spaghetti, broken
4 ounces broccoli
16 snow peas
1/4 teaspoon red pepper flakes
2 ounces peanuts
1 ounces spinach leaves
2 ounces bean sprouts
2 ounces radish
4 slices onion

Grocery Shopping List for Thai Peanut Chicken with Spinach Salad

From kitchen to table in

  1. 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.
  2. Cut chicken into cubes. Place olive oil in a skillet and add chicken. Turn burner on to medium heat.
  3. Pour half the California salad dressing over
    the top of the chicken. Stir and cook for five minutes.
  4. Add remainder of California salad dressing, water, chicken broth, soy sauce and peanut butter to skillet. Increase heat to medium-high.
  5. Slice carrots and add to skillet along with spaghetti. Cover and reduce heat to low. Simmer for 5 minutes.
  6. 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.
  7. Meanwhile rinse and drain spinach leaves. Arrange with bean sprouts, radish and onion. Take dressing from the refrigerator, shake
    well and drizzle over salad.
  8. Sprinkle peanuts over chicken, vegetables
    and pasta. Stir and heat for another 30 seconds. Serve with spinach salad.
Custom Search

Nutritional information for Thai Peanut Chicken with Spinach Salad

Calories: 594.5
Calories from Fat: 323.5

% Daily Value*
Total Fat 37g 57%
Saturated Fat 5.5g 28%
Cholesterol 2.5mg <1%
Sodium 1060.5mg 44%
Total Carbohydrates 53g 18%
Dietary Fiber 5.5g 22%
Sugars 14g ~
Protein 16.5g 33%
Vitamin A 110% Iron 31%
Vitamin C 108% Calcium 11%
*Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs

Home || Today's Menu || Newsletter || Directory of Recipes || Mystery Photos || Article Library

Copyright © 2004 - 2021 What's For Dinner? Make Dinner Time Family Time! - All Rights Reserved. Terms of Use