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Ingredientes
- 1/3 c. chunky peanut butter
- 4 Tbsp. soy sauce
- 4 Tbsp. red wine vinegar
- 4 Tbsp. water
- 1 tsp crushed red pepper flakes
- 3 tsp sesame oil
- 2 Tbsp. vegetable oil
- 1 1/3 lb diced chicken breasts
- 2 clv garlic, chopped
- 2 sm zucchini, julienne sliced
- 1 c. carrots, julienne sliced
- 1 x onion, minced
- 8 ounce spaghetti
Direcciones
- Combine peanut butter, soy sauce, vinegar, water, red pepper flakes and sesame oil, mix well and set aside. Heat vegetable oil in a skillet and saute/fry chicken, Remove, set aside and saute/fry garlic and all vegetables till crisp tender. Meanwhile, cook spaghetti according to package directions and drain. Return chicken to skillet and cook till hot. Toss spaghetti together with peanut sauce. Place chicken and vegetables over spaghetti and serve.
- Note: Slimmers -: You could substitute low fat peanut butter but it is hard to find low fat chucky peanut butter. The crunchy peanut pcs add in a nice touch to this dish.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 244g | |
| Recipe makes 6 servings | |
| Calories 453 | |
| Calories from Fat 193 | 43% |
| Total Fat 22.11g | 28% |
| Saturated Fat 4.1g | 16% |
| Trans Fat 0.21g | |
| Cholesterol 52mg | 17% |
| Sodium 743mg | 31% |
| Potassium 583mg | 17% |
| Total Carbs 37.08g | 10% |
| Dietary Fiber 3.7g | 12% |
| Sugars 4.67g | 3% |
| Protein 26.73g | 43% |
