Warm Thai Chicken Salad

poniedziałek, 27 stycznia 2014

Warm Thai Chicken Salad

Time: 30 mins

Ingredients

  • 1 tablespoon olive oil
  • 1 garlic clove, finely chopped
  • 1 jalapeno chile, seeded and finely chopped (wear gloves)
  • 1 lb skinless chicken breast half, cut into 1/2 inch pieces
  • 1 sweet bell pepper, chunked
  • 1 medium cucumber, cut length-wise in half then crosswise into 1/4 inch slices (2 cups)
  • 2 green onions, sliced
  • 1/4 cup lime juice
  • 2 tablespoons soy sauce
  • 1 tablespoon chopped fresh cilantro
  • 2 teaspoons sugar
  • 1/4 teaspoon pepper
  • lettuce, of choice

Directions

  • 1 Heat oil in skillet or wok over med-high heat.
  • 2 Cook garlic and chile in oil around 30 secs, stirring frequently.
  • 3 Stir in chicken.
  • 4 Cook stirring occasionally, until chicken is no longer pink in center.
  • 5 Add bell pepper, cucumber and onions; toss with chicken mixture.
  • 6 Stir in remaining ingredients except salad greens.
  • 7 Heat to boiling, stirring constantly; boil and stir 30 secs.
  • 8 Remove from heat.
  • 9 Divide lettuce among 4 dinner plates.
  • 10 Spoon chicken mixture over lettuce, using slotted spoon.
  • 11 Drizzle liquid from skillet over chicken and lettuce.
  • 12 Garnish with dry-roasted peanuts and lime slices if desired.

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