1 pound boneless skinless chicken breast, cut into thin strips
1/3 cup cornstarch
2 TBSP peanut oil
2 medium carrots, peeled and julienned
1 pound brussels sprouts, rinsed and thinly sliced
3 baby bok choy, rinsed and thinly sliced
3 green onions, thinly sliced
1 cup chopped peanuts
SPICY PEANUT DRESSING:
1/2 cup creamy natural peanut butter
1/2 cup water
2 medium garlic clove, minced
1/4 cup fresh lime juice
1/4 cup soy sauce
1 TBSP rice vinegar
1 TBSP sesame oil
2 tsp crushed red pepper flakes
DIRECTIONS
Add the chicken and cornstarch to a bowl and toss to combine until all the chicken pieces are coated. Set aside for 15 minutes.
Heat the oil in a wok or large saute pan over medium-high heat. Add the chicken to the pan and cook, flipping the chicken occasionally, until lightly browned and cooked through, 6 to 7 minutes. Transfer the chicken to a paper towel lined plate.
Add the chicken, carrot, brussels sprouts, bok choy, green onion, and peanuts to a large bowl and toss to combine.
Add all of the DRESSING ingredients to a jar and seal with a tight fitting lid. Shake until well combined then serve with the salad.
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