Thai Chicken Stir-Fry

Posted by on March 7, 2007 in Blog | 0 comments



  • 3/4 cup creamy poppy seed salad dressing
  • 2 garlic cloves, pressed
  • 1 1-inch piece unpeeled fresh gingerroot, grated and juiced


  • 1 package (6 oz) fresh baby spinach leaves
  • 1 package (12 ounces) 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-inch cubes
  • 1/4 cup snipped fresh basil leaves
  • 1/4 cup peanuts, chopped

For dressing, combine salad dressing and garlic in a large bowl. Grate gingerroot 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 a large bowl; refrigerate until ready to serve. For chicken mixture, heat wok over medium-high heat. Lightly spray with nonstick cooking spray. Add chicken to wok in a single layer. Cook without stirring for 2 minutes or until chicken begins to brown. Stir-fry for 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.

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