stefani2
- 1,681
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SUMMARY
The discussion centers on a Thai Chicken Stir Fry recipe that incorporates fresh ingredients and a creamy poppy seed dressing. Key components include 1 pound of boneless, skinless chicken breasts, fresh baby spinach, broccoli slaw, and a dressing made with garlic and ginger. The recipe yields 8 servings and provides nutritional information per serving, including 210 calories and 16 grams of protein. A variation is suggested, which includes serving the chicken mixture over rice prepared with a Rice Cooker Plus.
PREREQUISITES- Understanding of basic cooking techniques, specifically stir-frying.
- Familiarity with ingredient preparation, such as pressing garlic and grating ginger.
- Knowledge of nutritional values and serving sizes in meal preparation.
- Experience with using kitchen tools like a Stir-Fry Skillet and Rice Cooker Plus.
- Explore variations of stir-fry recipes using different proteins and vegetables.
- Research the nutritional benefits of ingredients like spinach and broccoli slaw.
- Learn advanced stir-frying techniques to enhance flavor and texture.
- Investigate other recipes in the Casual Cooking cookbook for additional stir-fry options.
Home cooks, culinary enthusiasts, and anyone looking to expand their repertoire of healthy and flavorful stir-fry dishes.
pamperedlinda
Gold Member
- 10,156
Thai Chicken Stir Fry. It's in several SBs. I like to make the salad version ans serve that over the rice. The hot rice wilts the spinach and it is very yummy! This is a great show recipe too.
Thai Chicken Stir Fry
Dressing:
¾ cup creamy poppy seed salad dressing
2 garlic cloves, pressed
1 one inch piece unpeeled fresh gingerroot, grated and juiced
Salad:
1 package (6 ounce) fresh baby spinach leaves
1 package (12 ounce) broccoli slaw mix
1 medium cucumber, scored, seeded and sliced
1 small red bell pepper sliced into thin strips
Chicken Mixture:
1 pound boneless, skinless chicken breasts, flattened and cut into ½ inch cubes
¼ cup snipped fresh basil leaves
¼ cup peanuts, chopped
Directions:
1. Dressing, in Stainless (2-qt.) Mixing Bowl, combine salad dressing and garlic. Finely chop gingerroot using Food Chopper. Whisk until well blended, and set aside.
2. Salad, place spinach, slaw mix, cucumber and bell pepper in Simple Additions® Large Bowl; refrigerate until ready to serve.
3. Chicken mixture, heat Stir-Fry Skillet over medium-high heat. Lightly spray skillet with nonstick cooking spray. 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. Add basil, peanuts and ¼ cup of the dressing; toss to coat.
4. To serve, toss salad with remaining dressing; top with chicken mixture and
serve immediately.
Yield: 8 servings
Nutrients per serving: Calories 210, Total Fat 10 g, Saturated Fat 1.5 g, Cholesterol 35 mg, Carbohydrate 12 g, Protein 16 g, Sodium 280 mg, Fiber 3 g
Variation: Thai Chicken Stir-Fry with Rice: Omit salad ingredients. Prepare
dressing as directed in Step 1. Double the chicken mixture; prepare as directed in Step 3, stir-frying chicken in two batches. Toss chicken with all of the dressing. Serve chicken mixture over hot cooked rice prepared with Rice Cooker Plus.
Thai Chicken Stir Fry
Dressing:
¾ cup creamy poppy seed salad dressing
2 garlic cloves, pressed
1 one inch piece unpeeled fresh gingerroot, grated and juiced
Salad:
1 package (6 ounce) fresh baby spinach leaves
1 package (12 ounce) broccoli slaw mix
1 medium cucumber, scored, seeded and sliced
1 small red bell pepper sliced into thin strips
Chicken Mixture:
1 pound boneless, skinless chicken breasts, flattened and cut into ½ inch cubes
¼ cup snipped fresh basil leaves
¼ cup peanuts, chopped
Directions:
1. Dressing, in Stainless (2-qt.) Mixing Bowl, combine salad dressing and garlic. Finely chop gingerroot using Food Chopper. Whisk until well blended, and set aside.
2. Salad, place spinach, slaw mix, cucumber and bell pepper in Simple Additions® Large Bowl; refrigerate until ready to serve.
3. Chicken mixture, heat Stir-Fry Skillet over medium-high heat. Lightly spray skillet with nonstick cooking spray. 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. Add basil, peanuts and ¼ cup of the dressing; toss to coat.
4. To serve, toss salad with remaining dressing; top with chicken mixture and
serve immediately.
Yield: 8 servings
Nutrients per serving: Calories 210, Total Fat 10 g, Saturated Fat 1.5 g, Cholesterol 35 mg, Carbohydrate 12 g, Protein 16 g, Sodium 280 mg, Fiber 3 g
Variation: Thai Chicken Stir-Fry with Rice: Omit salad ingredients. Prepare
dressing as directed in Step 1. Double the chicken mixture; prepare as directed in Step 3, stir-frying chicken in two batches. Toss chicken with all of the dressing. Serve chicken mixture over hot cooked rice prepared with Rice Cooker Plus.
Frequently Asked Questions
What ingredients do I need for a basic stir-fry?
A basic stir-fry typically includes a variety of vegetables such as bell peppers, broccoli, and carrots, along with a protein source like chicken, beef, tofu, or shrimp. You'll also need a stir-fry sauce, which can be made from soy sauce, garlic, ginger, and sesame oil, among other ingredients.
How do I prepare the vegetables for stir-frying?
To prepare vegetables for stir-frying, wash them thoroughly and cut them into uniform pieces to ensure even cooking. Harder vegetables like carrots may need to be sliced thinner than softer ones like bell peppers to ensure they cook at the same rate.
What is the best cooking method for stir-frying?
The best cooking method for stir-frying is to use a wok or a large skillet over high heat. This allows for quick cooking while preserving the texture and flavor of the ingredients. Make sure to keep the ingredients moving in the pan to avoid burning.
Can I make a stir-fry ahead of time?
Yes, you can prepare some components of your stir-fry ahead of time. Chop the vegetables and marinate the protein in advance. However, it's best to cook the stir-fry just before serving to maintain the freshness and crunch of the vegetables.
What are some variations of stir-fry I can try?
You can experiment with different proteins, such as shrimp, beef, or tofu, and a variety of vegetables based on what you have on hand. Additionally, you can change up the sauce by using teriyaki, sweet and sour, or even a spicy chili sauce for a different flavor profile.
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