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Thai Chicken Stir- Fry Recipe

   
 

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     Thai Chicken Stir- Fry

Category   Entrees - Maindishes
Sub Category   None
Servings   8

Ingredients
Dressing-
3/4 cup creamy poppy seed salad dressing
2 garlic cloves, pressed
1 1- inch piece unpeeled fresh gingerroot, grated and juiced
Salad-
1 package (6 oz.) fresh baby spinach leaves
1 package (12 oz.) broccoli slaw mix
1 medium cucumber, scored, seeded and sliced
1 small red bell pepper, sliced into thin strips
 
Chicken Mixture-
1 pound boneless, skinless chicken breasts, flattened and cut into 1/2 in. cubes
1/4 cup snipped fresh basil leaves
1/4 cup peanuts, chopped

Instructions
For dressing, in Stainless (2 qt.) Mixing Bowl, combine salad dressing and garlic. Grate gingerroot using Ultimate Slice & Grate. Gather gingerroot in palm of hand and squeeze over bowl to release juice; discard flesh. Whisk until well blended and set aside.
For salad, place spinach, slaw mix, cucumber and bell pepper in Simple Additions Large Bowl; refrigerate until ready to serve.
For chicken mixture, heat Stir- Fry Skillet over medium- high heat. Lightly spray skillet with nonstick cooking spray. Add chicken to skillet in a single layer. Cook without stirring 2 minutes or until chicken begins to brown. Stir- fry 2-3 minutes or until chicken is no longer pink; remove from heat. Add basil, peanuts and 1/4 cup of the dressing; toss to coat.
To serve, toss salad with remaining dressing; top with chicken mixture and serve immediately.


Originally Submitted
1/23/2013





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