2 lbs chicken breasts, cooked and cut up
1 cup shredded carrots
1 cup chopped green onion
3 Tbsp oil
Stir-fry the above ingredients in skillet
Sauce:
1 8oz bottle Paul Newman's Italian salad dressing
2 Tbsp chunky peanut butter
1 Tbsp soy sauce
1 Tbsp honey
1 tsp ginger
1/2 tsp red pepper flakes
Mix sauce together and add to stir-fry, cooking until bubbly.
Serve over angel hair pasta, top with fresh, chopped cilantro if desired.
This addictive recipe was shared with me by Shelly Graves, and I am forever grateful to her for this culinary delight!
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