Thai Chicken Stir-Fry

Pampered Chef Recipe

Yield: 8 servings
Community Recipe from


  • 3/4 cup(s) creamy poppy seed salad dressing
  • 2 whole(s) garlic cloves pressed
  • 1 inch piece(s) fresh gingerroot grated
  • 6 oz package(s) fresh baby spinach leaves
  • 12 oz package(s) broccoli slaw mix
  • 1 whole(s) medium cucumber scored, seeded and sliced
  • 1 whole(s) small red bell pepper sliced into thin strips
  • 1 pound(s) boneless, skinless chicken breasts flattened and cut into 1/2-inch cubes
  • 1/4 cup(s) snipped fresh basil leaves
  • 1/4 cup(s) peanuts chopped


  1. 1. Combine salad dressing, garlic, and ginger root. Whisk until well blended and set aside.

  2. 2. Place spinach, slaw mix, cucumber, and bell pepper in bowl; refrigerate until ready to serve.

  3. 3. Heat skillet over medium-high heat. Lightly spray skillet with nonstick cooking spray.

  4. 4. Add chicken to skillet in a single layer. Cook without stirring 2 minutes or until chicken begins to brown. Stir-fry 2-3 minutes or until chicken is no longer pink; remove from heat.

  5. 5. Add basil, peanuts, and 1/4 cup of the dressing; toss to coat.

  6. 6. Toss salad with remaining dressing. Top with chicken mixture and serve immediately.

  7. Variation with Rice: Omit salad ingredients. Prepare dressing as directed. Double chicken mixture, frying in two batches. Toss chicken with all of the dressing. Serve chicken over prepared rice.
October 2013

This recipe is a personal recipe added by vermit and has not been tested or endorsed by MyRecipes.

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