Wednesday, June 2, 2010

Thai Chicken Stir Fry

Anything related to Thai food is a fave in our house, and this recipe is fabulous :)

Thai Chicken Stir Fry

3/4 cup creamy poppy seed salad dressing
2 garlic cloves, minced
2 tsp. fresh ginger root, grated
1 pkg. fresh baby spinach leaves (6 oz.)
1 pkg. broccoli slaw mix (12 oz.)
1 medium cucumber, peeled, seeded and sliced
1 pound boneless, skinless chicken breasts, cut into bite size pieces
1/4 cup fresh basil leaves, chopped
1/4 cup peanuts, chopped

In a large mixing bowl, combine salad dressing, garlic and ginger root. Whisk until blended. Set aside. Toss together spinach, slaw mix, and cucumber. Refrigerate until ready to serve.

In a large skillet, heat chicken pieces over medium-high heat. Cook for 2 minutes, 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.

When ready to serve, toss salad mixture with remaining dressing. Top with chicken mixture and serve immediately. Serve with hot rice.


  1. mmmm, thai food is one of my faves too. I had chicken stir fry last night but this recipe sounds so much nicer!

  2. I Love, love, love Thai Chicken and this looks great!