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Stir-Fried Chicken Salad Recipe

Stir-Fried Chicken Salad
Source: my recipes

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Ingredients

  • 1/4 cup fat-free, less-sodium chicken broth
  • 2 tablespoons rice wine vinegar
  • 1 tablespoon Thai fish sauce
  • 1 tablespoon low-sodium soy sauce
  • 1 tablespoon bottled chopped garlic
  • 2 teaspoons sugar
  • 1 pound skinless, boneless chicken breast tenders
  • 1 tablespoon peanut oil
  • 4 cups mixed salad greens
  • 1/4 cup chopped fresh basil
  • 1/2 cup thinly sliced red onion
  • 2 tablespoons finely chopped unsalted, dry-roasted peanuts Lime wedges (optional)
PREP TIME
10m
COOK TIME
10m
TOTAL TIME
20m
YIELD
4

Instructions

  • Combine first 6 ingredients in a medium bowl. Add chicken to broth mixture, stirring to coat. Let stand 3 minutes.
  • Heat oil in a large nonstick skillet over medium-high heat. Drain chicken, reserving marinade. Add chicken to the pan; cook 4 minutes or until done, stirring frequently. Stir in the reserved marinade.
  • Reduce heat; cook 1 minute or until slightly thickened. Remove pan from heat.
  • Combine greens and basil in a large bowl. Add chicken mixture, tossing to coat.
  • Place 1 1/4 cups salad mixture on each of 4 plates. Top each serving with 2 tablespoons onion and 1 1/2 teaspoons peanuts. Serve immediately. Serve with lime wedges, if desired.

Dinner

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A recipe from my recipes

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