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Prep 25min
Total25min
Servings4
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Ingredients
6
oz uncooked fettuccine
2
tablespoons sesame oil
1
package (14 oz) chicken breast tenders (not breaded), cut into 1-inch pieces
2
medium bell peppers (any color), cut into thin strips
1/4
cup creamy peanut butter
3
tablespoons soy sauce
3
tablespoons water
4
medium green onions, chopped (1/4 cup)
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Steps
1
Cook and drain fettuccine as directed on package. Rinse with cold water; drain and set aside.
2
Meanwhile, in 12-inch wok or nonstick skillet, heat oil over medium-high heat. Cook chicken in oil 3 to 4 minutes, stirring frequently, until no longer pink in center. Add bell peppers; cook 3 to 4 minutes longer, stirring frequently, until crisp-tender. Reduce heat to low.
3
In small microwavable bowl, microwave peanut butter on High 30 seconds to soften. Stir in soy sauce and water with whisk until smooth.
4
Add cooked fettuccine and peanut sauce to skillet with chicken and bell peppers. Cook and stir until hot. Garnish with onions.
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Finish off this stir-fry by sprinkling with 1 teaspoon toasted sesame seed.
Sesame oil has a nutty flavor and is a key ingredient in Asian cooking. It has a high smoking point, making it well suited for stir-fry cooking.
Linguine can be used instead of fettuccine.
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