Thai Chicken Stir-Fry
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
Dressing:3/4 C. creamy poppy seed dressing2 garlic cloves, peeled, minced1 1-inch piece unpeeled gingerroot, grated & juicedSalad:1 package (5oz) fresh baby spinach1 small head cabbage, shred/choped1 medium cucumber, scored, seeded, sliced1 small red bell pepper, sliced into thin strips1 half box of small bow tie pasta (Barilla Piccolini Mini Farfalle)Chicken mixture1 1/2 lbs boneless, skinless chicken breast, flattened and cut into 1/2 inch cubes1/4 cup chopped basil leaves1/4 cup peanuts, chopped
1. For dressing, combine salad dressing and garlic. Grate gingerroot into a separate bowl, gather gingerroot in palm of hand and squeeze over a bowl to release the juice; discard flesh, whisk or stir into dressing & garlic mixture and set aside.
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.
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.
Nutritional Info Amount Per Serving
- Calories: 407.8
- Total Fat: 10.2 g
- Cholesterol: 49.3 mg
- Sodium: 199.7 mg
- Total Carbs: 53.9 g
- Dietary Fiber: 5.8 g
- Protein: 26.4 g
Member Reviews