Wednesday, May 18, 2011
Warm Thai Chicken Salad
One of my favorite recipes...
1 TBSP vegetable oil
1 Clove garlic, finely chopped
1 Jalapeno chili, seeded and finely chopped
1 LB boneless skinless chicken breast halves, cut into 1/2 inch strips
1 Large bell pepper, cut into 1-inch pieces
1 Medium cucumber, cut length-wise in half then crosswise into 1/4 inch slices - 2 cups
2 Green onion, sliced
1/4 Cup lime juice
2 TBSP soy sauce
1 TBSP chopped fresh cilantro
2 TSP sugar
1/4 TSP pepper
Lettuce - your choice... I like Romaine
1 Cup dry roasted peanuts
Heat oil in skillet or wok over medium-high heat. Cook garlic and chili in oil 30 seconds, stirring frequently. Stir in chicken. Cook, stirring occasionally, until chicken is no longer pink in center. Add bell pepper, cucumber and onions; toss with chicken mixture. Stir in remaining ingredients except lettuce. Heat to boiling, stirring constantly; boil and stir 30 seconds. Remove from heat.
Divide lettuce among 4 plates. Spoon chicken mixture over lettuce, using slotted spoon. Drizzle liquid from skillet over chicken mixture and lettuce. Garnish with dry roast peanuts and lime slices...
** I got this recipe many years ago in Betty Crocker - Chicken recipes pamphlet..