Featured Recipe:Thai Peanut Chicken Stir-Fry Salad
Served over crisp lettuce, this stir-fry is perfect for a quick weeknight meal.
Ingredients:
2 small carrots, peeled
8 cups chopped romaine lettuce
1 1/4 pounds boneless, skinless chicken thighs
1/2 teaspoon salt
1/2 teaspoon coarsely ground black pepper
1 Tablespoon vegetable oil
1/4 cup dry-roasted peanuts
1 can baby corn, drained
1 medium red bell pepper
1 medium red onion
4 garlic cloves, peeled
1/3 cup Thai Peanut Sauce
1/4 cup chopped fresh cilantro (optional)
Directions:
Julienne carrots using Julienne Peeler; cut into 2-in. pieces using Utility Knife. Arrange lettuce on serving platter; top with carrots and set aside.
On Cutting Board, dice chicken into 1-in. (2.5-cm) pieces using Santoku Knife. Combine chicken, salt and black pepper in Classic Batter Bowl; mix well. Heat oil in (12-in./30-cm) Skillet over medium-high heat 1-3 minutes or until shimmering. Add chicken; cook undisturbed 4-5 minutes or until browned on one side. Stir chicken using Bamboo Spatula. Cook an additional 2-3 minutes or until chicken is no longer pink in center, stirring occasionally.
Meanwhile, chop peanuts on clean Cutting Board using Food Chopper; set aside. Cut baby corn in half crosswise. Slice bell pepper into strips; cut strips in half. Slice onion into 1/2-inch-thick (1-cm) wedges. Slice garlic using Garlic Slicer.
Add vegetables to chicken in Skillet; cook 3-4 minutes or until vegetables are crisp-tender. Remove Skillet from heat; stir in peanut sauce. Spoon stir-fry over salad; sprinkle with peanuts and cilantro, if desired.
Yield: 6 servings
Nutrients per serving: Calories 250, Total Fat 11 g, Saturated Fat 2 g, Cholesterol 80 mg, Carbohydrate 15 g, Protein 23 g, Sodium 510 mg, Fiber 3 g
Cook's Tips: Any Thai-style peanut sauce can be substituted for the Thai Peanut Sauce, if desired.
Kitchen Tools used in this recipe can be found at www.NoelsKitchen.com |
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