Thai chicken stir-fry
Nutritional Info
- Servings Per Recipe: 4
- 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
View full nutritional breakdown of Thai chicken stir-fry calories by ingredient
Introduction
This is a pampered chef recipe. You can use this chicken on top of the salad mixture or hot rice. Yum! The original recipe uses a bag of baby spinach and broccoli slaw. This is a pampered chef recipe. You can use this chicken on top of the salad mixture or hot rice. Yum! The original recipe uses a bag of baby spinach and broccoli slaw.Number of Servings: 4
Ingredients
-
dressing
1/2 c creamy poppyseed dressing
2 garlic cloves, pressed
1 1 inch unpeeled fresh ginger root, grated and juiced
salad
1/2 package iceberg garden
1/2 package 3 color deli coleslaw
1/2 english cucumber,sliced
1/2 red bell pepper, sliced in thin strips
chicken mixture
1 lb boneless skinless chicken, flattened and diced into 1/2 inch cubes.
1/4 c snipped fresh basil
1/4 c chopped peanuts
Directions
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.