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Thai Chicken Salad 02

A thai recipe for Thai Chicken Salad 02, made with Vegetable Oil For Stir Frying, Vegetable Oil, Vinegar, Soy Sauce, and Peanut Butter Smooth. Add it to your meal plan and shop the whole list in one go.

Ingredients

• 2 tbsp
• 1 cup
• 1/3 cup
• 2 tbsp
• 2 tbsp
• 4 clove

Method (preview)

1. 1

   2 tablespoons vegetable oil for stir frying 2 whole chicken breasts, boned, skined, cut in thin slices 1 carrot, julienned 1 bell pepper, red, julienned 1 1/2 quarts iceberg lettuce, shredded

2. 2

   Heat 2 tablespoons of oil in wok or large skillet, add chicken.

3. 3

   Stir-fry over high heat for 4-5 minutes or until done.

4. 4

   Remove chicken with slotted spoon.

5. 5

   Add carrots and red pepper and stir-fry for 4-5 minutes.

6. 6

   Return chicken to skillet to keep warm.

7. 7

   In a jar, combine 1 cup oil, vinegar, soy sauce, peanut butter, garlic and red chiles. Shake well until peanut butter is dissolved.

8. 8

   Place chiken and vegetables on lettuce. Garnish with cilantro, peanuts and shrimp.

9. 9

   Just before serving, pour desired amount of dressing over salad.

10. 10

    Save extra dressing for another occasion.