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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 6 |
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Carrie Hickamâs family in San Jose, California canât seem to get enough of her fresh, colorful stir-fry salad with its spicy-sweet Asian flair. âThey ask for it over and over,â she reports. CARRIEâS TIP: âI like to round out this easy dinner with a crusty loaf of sourdough bread.â Ingredients:
1 pound boneless skinless chicken breasts, thinly sliced |
1 tablespoon canola oil |
2 medium carrots, sliced |
1 medium sweet red pepper, chopped |
1 package (10 ounces) fresh spinach, torn |
1/2 cup chopped green onions |
1/2 cup minced fresh cilantro |
dressing: |
1/3 cup creamy peanut butter |
1/4 cup water |
3 tablespoons rice vinegar |
2 tablespoons canola oil |
1 tablespoon soy sauce |
2 teaspoons sugar |
1-1/2 teaspoons minced garlic |
1/4 teaspoon salt |
Directions:
1. In a large skillet or wok, stir-fry chicken in oil until no longer pink. Remove and keep warm. In the same pan, stir-fry carrots and red pepper for 5-6 minutes or until crisp-tender.
2. In a large serving bowl, combine the spinach, onions and cilantro; set aside.
3. In a blender, combine the dressing ingredients; cover and process until blended. Add chicken, carrots, red pepper and dressing to spinach mixture; toss to coat. Yield: 6 servings.
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