Stir-Fried Chicken Salad(Adapted from CL)1/4 cup chicken broth
2 tablespoons rice wine vinegar
1 tablespoon Thai fish sauce
1 tablespoon soy sauce
3 garlic cloves, minced
2 teaspoons sugar
16 ounces boneless/skinless chicken breasts cut into strips
1 tablespoon peanut oil
4 cups salad greens
1/4 cup chopped fresh basil
3 tablespoons chopped peanuts
In a medium bowl, whisk together broth, vinegar, fish sauce, soy sauce, garlic and sugar. Add chicken, toss to coat and let sit for about 5 minutes
Over medium-high heat, heat oil in a large skillet. Drain chicken and reserve marinade. Place chicken in the skillet and stir-fry for about 4 minutes. Stir in the leftover marinade. Turn the heat down to medium and cook for 1-3 minutes or until the sauce has thickened slightly.
In a large bowl, combine salad greens and basil - add chicken mixture and toss to coat. Portion out onto 4 plates and sprinkle each with an even amount of peanuts.
Interesting news. Good luck with the move. So many details. Moving is always a pain, but it can be fun getting to learn about a new place.
ReplyDeleteOf course you can still be Culinary in the Desert. Or you could always keep the url and change the blog name a tiny bit. Might be fun to think of ideas.