Thai Peanut Chicken Stir-Fry Salad
Original recipe makes 4 Servings
| 2 mediumCarrots; peeled & jullianed |
| 8 cupsRomaine; chopped |
| 1 1/4 poundBoneless skinless chicken; Breast or thighs (diced 1" cubes) |
| 1 teaspoonSalt |
| 1 teaspoonBlack pepper |
| 1 tablespoonVegetable oil |
| 1/4 cupDry roasted peanuts; chopped |
| 1 mediumRed bell pepper; sliced 1/4" |
| 1 mediumRed onion; Large Slivers |
| 4 clovesGarlic; chopped coarsly |
| 1/3 cupThai Peanut Sauce |
| 1/4 cupCilantro; chopped |
Thai Peanut Chicken Stir-Fry Salad Preparation
- Heat oil in large skillet to med-high
- Add meat cook without stirring for 4-5 till browned
- Stir and continue to cook for 2-3 min more
-Add Bell peppers, Onions & Garlic
-Stir-fry for 3-4 min till vegetables are tender crisp
- Add Julienned carrots and cook 1 min longer
- Remove from heat and add Thai Peanut Sauce
- Toss to coat evenly
- Serve over a bed of chopped romaine topped with peanuts and cilantro
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Calories Per Serving: 520
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