Cut chicken into 1-in. (2.5 cm) pieces. In Classic Batter Bowl, mix chicken with 1 tbsp (15 mL) of the oil and 2 tbsp (30 mL) of the seasoning mix.
Heat remaining 1 tbsp (15 mL) oil in Stir-Fry Skillet or Executive (12-in./30-cm) Skillet (do not use Stainless cookware) over medium-high heat 3-5 minutes or until shimmering. Add chicken; cook 3-4 minutes or until browned on all sides, turning occasionally with Chef’s Tongs. Remove chicken; set aside.
Add pasta to Skillet; toast 5-7 minutes or until pasta starts to brown, gently stirring and turning over frequently with tongs (see Cook’s Tips). (Watch pasta carefully to avoid over-toasting.)
Push pasta to one side. Add stock, peanut butter, soy sauce and garlic pressed with Garlic Press; stir until peanut butter is incorporated. Mix pasta into sauce. Add bell pepper, green onions, remaining 1 tbsp (15 mL) seasoning mix and broccoli; stir gently.
Cover and bring to a boil; reduce heat to medium and simmer vigorously 2-3 minutes or until pasta is tender, stirring occasionally. Stir in chicken and cook about 1 minute or until heated through. Sprinkle with basil and toss.
U.S. Nutrients per serving (1½ cups/375 mL): Calories 480, Total Fat 17 g, Saturated Fat 2 g,
Cholesterol 35 mg, Sodium 840 mg, Carbohydrate 54 g, Fiber 6 g, Protein 31 g
Toasting the pasta helps enhance the flavor. The Chef’s Tongs work well to grasp the pasta and turn it over without breaking it. (see Step 5)
When breaking the pasta, wrap a kitchen towel around the pasta to keep the broken pieces together.
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