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.