Thai chicken stir-fry
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
dressing1/2 c creamy poppyseed dressing2 garlic cloves, pressed1 1 inch unpeeled fresh ginger root, grated and juicedsalad1/2 package iceberg garden1/2 package 3 color deli coleslaw1/2 english cucumber,sliced1/2 red bell pepper, sliced in thin stripschicken mixture1 lb boneless skinless chicken, flattened and diced into 1/2 inch cubes.1/4 c snipped fresh basil1/4 c chopped peanuts
1)
combine salad dressing and garlic
grate gingerroot. gather gingerroot and squeeze over the bowl to release the juice. discard pulp.
whisk until blended and set aside.
2)
place salads,cucumber,bell pepper in large bowl. refrig.
3)
heat skillet, and spray w/nonstick spray. Add chicken in a single layer. cook w/out stirring until chicken begins to brown. stir fry until chicken is no longer pink; remove from heat.
Add basil,peanuts, and dressing. toss to coat.
4)
toss salad w/remaining dressing. top w/chicken mixture and serve immediately
Number of Servings: 4
Recipe submitted by SparkPeople user DAWN_B.
combine salad dressing and garlic
grate gingerroot. gather gingerroot and squeeze over the bowl to release the juice. discard pulp.
whisk until blended and set aside.
2)
place salads,cucumber,bell pepper in large bowl. refrig.
3)
heat skillet, and spray w/nonstick spray. Add chicken in a single layer. cook w/out stirring until chicken begins to brown. stir fry until chicken is no longer pink; remove from heat.
Add basil,peanuts, and dressing. toss to coat.
4)
toss salad w/remaining dressing. top w/chicken mixture and serve immediately
Number of Servings: 4
Recipe submitted by SparkPeople user DAWN_B.
Nutritional Info Amount Per Serving
- Calories: 355.7
- Total Fat: 17.1 g
- Cholesterol: 70.7 mg
- Sodium: 498.2 mg
- Total Carbs: 22.2 g
- Dietary Fiber: 3.8 g
- Protein: 31.3 g
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