Thai Chicken Stir-Fry


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Nutritional Info
  • Servings Per Recipe: 8
  • 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

View full nutritional breakdown of Thai Chicken Stir-Fry calories by ingredient
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Introduction

Converted from a Pampered Chef recipe Converted from a Pampered Chef recipe
Number of Servings: 8

Ingredients

    Dressing:
    3/4 C. creamy poppy seed dressing
    2 garlic cloves, peeled, minced
    1 1-inch piece unpeeled gingerroot, grated & juiced

    Salad:
    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)

    Chicken mixture
    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

Directions

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.

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