Thai Chicken Stir-FrySubmitted by: STEPHANIEMEYER
IntroductionConverted from a Pampered Chef recipe Converted from a Pampered Chef recipe
3/4 C. creamy poppy seed dressing
2 garlic cloves, peeled, minced
1 1-inch piece unpeeled gingerroot, grated & juiced
1 package (5oz) fresh baby spinach
1 small head cabbage, shred/choped
1 medium cucumber, scored, seeded, sliced
1 small red bell pepper, sliced into thin strips
1 half box of small bow tie pasta (Barilla Piccolini Mini Farfalle)
1 1/2 lbs boneless, skinless chicken breast, flattened and cut into 1/2 inch cubes
1/4 cup chopped basil leaves
1/4 cup peanuts, chopped
2. Cook pasta according to package directions, rinse in cold water until completely cool.
3. For salad, place spinach, slaw, cucumber and bell pepper in a large bowl. Add cooled pasta and toss. Set aside until ready to serve.
4. For chicken mixture, heat over medium-high heat. Spray lightly with olive oil spray. Add chicken to skillet. Cook without stirring for 2 minutes or until chicken begins to brown. Stir-fry for 2-3 minutes until chicken is no longer pink. remove from heat. Add basil, peanuts an d1/4 cup of the dressing; toss to coat.
5. To serve, toss salad with remaining dressing; top with chicken mixture and serve immediately.
Yield 8 servings.
Number of Servings: 8
Recipe submitted by SparkPeople user STEPHANIEMEYER.