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Brennans Market

Brennan's Market

Wisconsin's Premier Market for Outstanding Flavor!

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Main Course

Thai Peanut Chicken Stir-Fry Salad

Thai Peanut Chicken Stir-Fry Salad

Serving Size:Serves 6


  • 1 raw sweet potato, peeled, grated
  • 8 cups chopped romaine lettuces
  • 1 1/4 lbs boneless, skinless chicken
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 Tablespoon Brennan's Cellars Extra Virgin Olive Oil
  • 1/4 cup skinless, shelled peanuts
  • 1 1/2 cups fresh sweet corn, cut from cob
  • 1 medium red bell pepper
  • 1 medium red onion
  • 4 garlic cloves, peeled
  • 1/3 cup Native Spicy Peanut Sauce
  • 1/4 cup chopped fresh cilantro

Adapted From:Pampered Chef


Serve for a light dinner without holding back on the large flavors.


Arrange lettuce on serving platter.  On cutting board dice chicken into 1-inch pieces.  Combine chicken, slat and black pepper; mix well.  Heat oil in skillet over medium-high, heat 1-3 minutes or until shimmering.  

Add chicken; cook undisturbed 4-5 minutes or until browned on once side.  Stir chicken. Cook an addition 2-3 minutes or until chicken is no longer pink in center.  Stirring occasionally. 

Meanwhile, chop peanuts and set aside.  Slice bell pepper into stripes, slice onion into ½ inch thick wedges.  Slice garlic cloves.  Add all vegetables (except romaine) to chicken in skillet; cook 3-4 minutes or until vegetables are crisp-tender.  

Remove skillet from heat; stir in peanut sauce and cilantro.  Serve on top of romaine.
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