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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