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Thai Peanut Chicken Stir-Fry Salad

Adapted By Brennan's 27 Sep 2018

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.