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 Extra Virgin Olive Oil
1/4 cup skinless, shelled peanuts
1 1/2 cups fresh sweet corn, cut from cob, if in season or use thawed frozen corn
1 medium red bell pepper
1 medium red onion
4 garlic cloves, peeled
1/3 cup Elki 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, salt 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 one 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 strips, 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.