Szechuan Peanut Chicken

Campbell's Szechuan Peanut Chicken Recipe

Pace® Picante Sauce provides the flavor punch to this peanut sauce seasoned with soy, ginger and garlic. Stir-fried chicken and spaghetti are tossed with this Szechuan-inspired sauce for an out-of-the-ordinary dinner dish.

At a glance

Prep

10 min.

Total

25 min.

Serves

4

Servings: 2 cups each

Cook: 15 min.

Made With

  • Pace® Picante Sauce

    Pace® Picante Sauce

  • Add to Recipe Box
  • Print & Save
  • Send by Email
     

    Email this recipe

    Share your find! Send this recipe to a friend. And don't worry, we won't use your friend's email address for anything other than sending this recipe.

    Send your email through Facebook:
    Or

    * Required fields

    Send Cancel
     

What You'll Need

1 pound skinless, boneless chicken breast halves, cut into strips
2 tablespoons soy sauce
1 teaspoon ground ginger or 1 tablespoon minced fresh ginger root
1/8 teaspoon garlic powder or 1 small clove garlic, minced
1 tablespoon vegetable oil
1/2 cup Pace® Picante Sauce
2 tablespoons smooth (creamy) peanut butter
3 green onions, thickly sliced (about 3/4 cup)
8 ounces (1/2 of a 1-pound package) thin spaghetti, cooked and drained (about 4 cups)

How to Make It

  • 1

    Stir the chicken, soy, ginger and garlic in a medium bowl.

  • 2

    Heat the oil in a 10-inch skillet over medium-high heat. Add the chicken mixture and stir-fry until it's well browned and cooked through. Remove the chicken mixture from the skillet and set it aside.

  • 3

    Stir the picante sauce, peanut butter and onions in the skillet. Return the chicken mixture to the skillet and heat until it's hot and bubbling. Serve over the spaghetti.

Full Screen View
You need to be signed in to add a note to this recipe.
Please Log In or Register.
RID#24843

Your Recently Viewed Recipes