Stir-Fried Chicken Salad

Stir-Fried Chicken Salad
Photo by Lee Harrelson


  • 2 teaspoons sugar
  • 1 tablespoon Thai fish sauce
  • 1 tablespoon low-sodium soy sauce
  • ¼ cup fat-free, less-sodium chicken broth
  • 2 tablespoons finely chopped unsalted, dry-roasted peanuts
  • Lime wedges (optional)
  • 1 tablespoon peanut oil
  • + 6 more ingredients
    • 1 tablespoon bottled chopped garlic
    • 1 pound skinless, boneless chicken breast tenders
    • 2 tablespoons rice wine vinegar
    • ¼ cup chopped fresh basil
    • ½ cup thinly sliced red onion
    • 4 cups mixed salad greens

Combine first 6 ingredients in a medium bowl. Add chicken to broth mixture, stirring to coat. Let stand 3 minutes. Heat oil in a large nonstick skillet over medium-high heat. Drain chicken, reserving marinade. Add chicken to the pan; cook 4 minutes or until done, stirring frequently. Stir in the ...

View full recipe at My Recipes


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