Thai Peanut Chicken Stir-Fry Salad

2 reviews, 3 star(s). 50% would make again

Ready in 15 minutes

Quick "stir-fry salad"


2 medium Carrots; peeled & jullianed
8 cups Romaine; chopped
1 1/4 pound Boneless skinless chicken; Breast or thighs (diced 1" cubes)
1 teaspoon Salt
1 teaspoon Black pepper
1 tablespoon Vegetable oil
1/4 cup Dry roasted peanuts; chopped
1 medium Red bell pepper; sliced 1/4"
1 medium Red onion; Large Slivers
4 cloves Garlic; chopped coarsly
1/3 cup Thai Peanut Sauce
1/4 cup Cilantro; chopped

Original recipe makes 4 Servings



- 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: 570 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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datter 2y ago

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