Thai Chicken Broccoli Salad |
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Prep Time: 35 Minutes Cook Time: 15 Minutes |
Ready In: 50 Minutes Servings: 4 |
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Another tasty recipe from Thai Cooking & More that I've slightly modified. Ingredients:
4 ounces linguine, uncooked |
nonstick cooking spray |
1/2 lb boneless skinless chicken breast, cut into 2 x 1/2 inch pieces |
1 garlic clove, minced |
2 cups broccoli florets |
2 tablespoons cold water |
2/3 cup red bell pepper, chopped |
6 green onions, sliced diagonally into 1 inch pieces |
1/2 cup peanut butter, creamy |
2 tablespoons hot water |
2 tablespoons soy sauce |
2 teaspoons dark sesame oil |
1/2-1 teaspoon red pepper flakes |
1/2 teaspoon garlic powder |
1/4 cup unsalted peanuts, chopped |
Directions:
1. Cook pasta according to package directions. Drain; set aside.
2. Spray large nonstick skillet with cooknig spray; heat over medium-high heat. Add chicken and minced,garlic clove; stir-fry 5 minutes or until chicken is no longer pink. remove chicken from skillet. Set aside.
3. Add broccoli and cold water to skillet. Cook, covered, 2 minutes. Uncover; cook and stir 2 minutes or until broccoli is crips-tender. Remove broccoli from skillet. Combine pasta, chicken, broccoli, bell pepper and onions in large bowl.
4. Blend peanut butter, hot water, soy sauce, oil, red pepper flakes and garlic powder in small bowl. Drizzle over pasta mixture; toss to coat. Top with peanuts before serving.
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