Thai Chicken Stir-Fry
Skip the takeout counter and cook at home! A warm and flavorful Asian stir-fry
tops a colorful salad or hot cooked rice for an unbeatable main dish.

Dressing
¾ cup creamy poppy seed salad dressing
2 garlic cloves, pressed
1 1-inch piece unpeeled fresh gingerroot, grated and
juiced
Salad
1 package (6 ounces) 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 ½-inch cubes
¼ cup snipped fresh basil leaves
¼ cup peanuts, chopped



1. For dressing, in Stainless (2-qt.) Mixing Bowl, combine salad dressing and garlic.
Grate gingerroot using Ultimate Slice & Grate. Gather gingerroot in palm of hand
and squeeze over bowl to release juice; discard flesh. Whisk until well blended
and set aside.

2. For salad, place spinach, slaw mix, cucumber and bell pepper in Simple Additions®
Large Bowl; refrigerate until ready to serve.

3. For chicken mixture, heat Stir-Fry Skillet over medium-high heat. Lightly spray skillet
with nonstick cooking spray. Add chicken to skillet in a single layer. Cook without
stirring 2 minutes or until chicken begins to brown. Stir-fry 2-3 minutes or until
chicken is no longer pink; remove from heat. Add basil, peanuts and ¼ cup of the
dressing; toss to coat.

4. To serve, toss salad with remaining dressing; top with chicken mixture and

serve immediately.
Yield: 8 servings
Nutrients per serving: Calories 210, Total Fat 10 g, Saturated Fat 1.5 g, Cholesterol 35 mg,
Carbohydrate 12 g, Protein 16 g, Sodium 280 mg, Fiber 3 g
Variation: Thai Chicken Stir-Fry with Rice: Omit salad ingredients. Prepare
dressing as directed in Step 1. Double the chicken mixture; prepare as directed in
Step 3, stir-frying chicken in two batches. Toss chicken with all of the dressing.
Serve chicken mixture over hot cooked rice prepared with Rice Cooker Plus.