Combine first 6 ingredients in a medium bowl. Add chicken to broth mixture, stirring to coat. Let stand 3 minutes.
Heat oil in a large nonstick skillet over medium-high heat. Drain chicken, reserving marinade. Add chicken to the pan; cook 4 minutes or until done, stirring frequently. Stir in the reserved marinade. Reduce heat; cook 1 minute or until slightly thickened. Remove pan from heat.
Combine greens and basil in a large bowl. Add chicken mixture, tossing to coat. Place 1 1/4 cups salad mixture on each of 4 plates. Top each serving with 2 tablespoons onion and 1 1/2 teaspoons peanuts. Serve immediately. Serve with lime wedges, if desired.
The pan sauce in this dish doubles as a piquant vinaigrette for the salad. Serve with crunchy breadsticks, if you wish.
Delicious recipe. Couldn't have been any easier or quicker! Will definitely add to the rotation. All my kids lived it, too. I used extra seasoned rice vinegar instead of fish sauce. I would definitely marinate the chicken for several hours. I used flour to thicken the sauce, otherwise it's runny. Used sesame oil instead of peanut oil. I will double the sauce next time to have more for our salad. I used cashews instead of peanuts. Yummy!!
We love this salad at my house and I make it regularly. I have changed a few things. I use cilantro instead of basil and chopped wasabi flavored almonds. I thicken the sauce with a very small amount of cornstarch. It is a very flavorful dish that everyone seems to like.
I did as suggested, and marinated the chicken for much longer--maybe 2 hours? I think it adds a lot. I also added tomatoes and chopped cucumbers to the salad portion. It's a satisfying meal, although I might try adding half-a-cup of cooked brown rice to create a little heft in the future.
This was really, really good. And quick and easy too. Even my teen daughter loved it. The only changes I made were to use fresh minced garlic and cashews instead of the peanuts because I had them on hand. Will definitely add this to our regular rotation.