THAI CHICKEN STIR-FRY SALAD
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.
Yield 8 servings
Number Of Ingredients 11
Steps:
- For dressing, finely chop gingerroot using Food Chopper. In Classic Batter Bowl, combine gingerroot, salad dressing and garlic pressed with Garlic Press; whisk until well blended and set aside.For salad, score cucumber lengthwise using Zester/Scorer; remove seeds using The Corer™. Thinly slice cucumber; cut slices in half. Place spinach, slaw mix, cucumber and bell pepper into Stainless (8-qt.) Mixing Bowl; refrigerate until ready to serve.For chicken mixture, flatten chicken to 1/2-inch thickness using flat side of Meat Tenderizer; cut into 1/2-inch cubes. Heat oil in Stir-Fry Skillet over medium-high heat 1-3 minutes or until shimmering. 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.To serve, toss salad with remaining dressing; top with chicken mixture and serve immediately on Simple Additions® Large Rectangular Platter with Handles.
Nutrition Facts : U.S. 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
HEARTY STIR-FRY SALAD
"I tossed together this tasty salad for some business friends a few years ago," explains Michelle Smith from Running Springs, California. "The meat has to marinate first, but it's well worth the wait. In fact, after serving this dish I received two proposals for marriage plus one offer to be a live-in cook!"
Provided by Taste of Home
Categories Lunch
Time 50m
Yield 6-8 servings.
Number Of Ingredients 18
Steps:
- In a bowl, combine the first seven ingredients. Pour 2/3 cup marinade into a large resealable plastic bag; add beef. Pour 1/3 cup marinade into another plastic bag; add chicken. Seal bags and turn to coat; refrigerate for up to 2 hours. Cover and refrigerate remaining marinade. , Drain and discard marinade from beef and chicken. In a large skillet or wok, heat 1-1/2 teaspoons oil; stir-fry beef until no longer pink. Remove and keep warm. In the same pan, stir-fry chicken in 1-1/2 teaspoons oil until juices run clear. Remove and keep warm. Stir-fry carrots and broccoli in remaining oil for 5 minutes. Add the green pepper, onion and mushrooms; stir-fry for 5-6 minutes or until vegetables are crisp-tender. Stir in cilantro and reserved marinade., Toss salad greens and oranges; place on a large serving plate. Top with the stir-fried beef, chicken and vegetables.
Nutrition Facts :
WARM STIR-FRIED SALAD
This recipe is a golden find. It is fast and healthy and has amazing flavor. We tried it once and agreed that this would go into the regular rotation. I've used dried tarragon and it turned out great.
Provided by Darcy Loo
Categories World Cuisine Recipes Asian
Time 2h25m
Yield 4
Number Of Ingredients 12
Steps:
- Place chicken in a large bowl. Whisk soy sauce, ginger, tarragon, and brown sugar together in a bowl; pour over chicken. Cover bowl with plastic wrap and marinate in refrigerator, 2 to 4 hours.
- Remove chicken from marinade with a slotted spoon, reserving marinade.
- Heat vegetable oil in a skillet over medium-high heat; saute chicken until no longer pink in the center, about 5 minutes. Add marinade; bring to a boil for 3 minutes. Stir cashews and carrots into chicken.
- Arrange cabbage and baby kale on 4 plates. Drizzle sesame oil over each cabbage-kale serving; top with chicken mixture.
Nutrition Facts : Calories 501.1 calories, Carbohydrate 38 g, Cholesterol 65.9 mg, Fat 24.6 g, Fiber 9.8 g, Protein 36.9 g, SaturatedFat 4.7 g, Sodium 783 mg, Sugar 16.2 g
WARM STIR-FRIED SALAD
This salad, with tomatoes, spinach, basil and feta can be served as a main course with crusty bread or pasta, or as a starter heaped onto crostini. Recipe comes from The Complete Stir-Fry Cookbook by Bay Books.
Provided by Rhiannon and Matt
Categories Lunch/Snacks
Time 20m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Heat the wok until very hot, add the oil & swirl it around to coat the base & sides of the wok.
- Add the onion, capsicum & garlic then stir-fry for 2 minutes, or until beginning to soften.
- Add the tomatoes, spinach & basil and stir-fry until the leaves are just wilted.
- Transfer the salad to a serving plate and top with crumbled feta cheese & serve immediately.
Nutrition Facts : Calories 384, Fat 27.8, SaturatedFat 11.4, Cholesterol 55.6, Sodium 770.6, Carbohydrate 23.7, Fiber 6.8, Sugar 12.7, Protein 14.5
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