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Thai Chicken Stir-fry
Nb persons: 8
Yield:
Preparation time:
Total time:
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| Dressing | |
| 3/4 cups | creamy poppy seed salad dressing |
| 2 | garlic cloves, pressed |
| 1 1-inch piece unpeeled fresh ginger-root grated and juiced | |
| Salad | |
| 1 (6 ounces) package | fresh baby spinach leaves |
| 1 (12 ounces) package | broccoli slaw mix |
| 1 medium | Cucumber, scored seeded and sliced |
| 1 small | red bell pepper, sliced into thin strips |
| Chicken Mixture | |
| 1 pound | boneless, skinless chicken breasts- |
| flattened and cut into 1/2 inch cubes | |
| 1/4 cup | snipped fresh basil leaves |
| 1/4 cup | peanuts, chopped |
1. For dressing mix in 2-qt size bowl
Mix all ingredients except ginger. Mix well
Squeeze ginger in hand to release juice
2. For salad mis all ingredients and chill
3. For Chicken grease pan and cook chicken
Remove from heat
Add Basil, peanuts, and 1/4 cup dressing
Toss to coat
4. Serve, toss salad with remaining dressing: top with chicken and serve
Makes 8 servings
Nutrients per serving: Calories 210, total fat 10g, saturated fat 1.5 g, carb 12g, protein 16g, fiber 3g
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