Try this Thai Chicken and Vegetables in Peanut Sauc recipe, or contribute your own.
Suggest a better descriptionCook pasta to desired doneness as directed on package. Drain; cover to keep warm. Meanwhile, heat oil in large skillet over medium-high heat until hot. Add chicken; cook and stir until chicken is no longer pink. Stir in frozen vegetables and peanut sauce. Bring to a boil. Reduce heat; cover and simmer 7-10 minutes or until vegetables are crisp-tender, stirring occasionally. Serve over pasta; sprinkle with peanuts. CALORIES: 600 SODIUM: 1360MG CHOLESTEROL: 60MG FAT: 27G CARBOHYDRATE: 56G SAT: 6G From
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Serving Size: 1 Serving (129g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 115 | ||
Calories from Fat: 37 (32%) | ||
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Amt Per Serving | % DV | |
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Total Fat 4.1g | 6 % | |
Saturated Fat 0.8g | 4 % | |
Monounsaturated Fat 1.7g | ||
Polyunsanturated Fat 1.1g | ||
Cholesterol 59.5mg | 18 % | |
Sodium 65.5mg | 2 % | |
Potassium 194.8mg | 5 % | |
Total Carbohydrate 0g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0g | ||
Protein 18.2g | 26 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 115
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