Thai Chicken Stir-Fry

February 22, 2013

This is a recipe that I received in a Pampered Chef card set, in 2005.


  • Dressing:
  • 3/4 cup creamy poppy seed salad dressing
  • 2 garlic cloves, pressed
  • 1, 1-inch piece unpeeled fresh gingerroot, grated and juiced
  • Salad:
  • 1 package (6 oz) fresh baby spinach leaves
  • 1 package (12 oz) 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 1/2-inch cubes
  • 1/4 cup snipped fresh basil leaves
  • 1/4 cup peanuts, chopped


  1. For dressing, in mixing bowl, combine salad dressing and garlic. Grate gingerroot. 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 large bowl. Refrigerate until ready to serve.
  3. For chicken mixture, heat 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 1/4 cup of the dressing, toss to coat.
  4. To serve, toss salad with remaining dressing. top with chicken mixture and serve immediately.

8 Servings. Per serving: Calories: 210, Total Fat 10g, Cholesterol 35mg, Carbs 12g, protein 16g, Fiber 3g


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