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Thai Peanut Chicken Stir-Fry Salad


  • 2   small carrots, peeled
  • 8 cups (2 L) chopped romaine lettuce
  • 1 1/4 lbs (625 g) boneless, skinless chicken thighs
  • 1/2 tsp (2 mL) salt
  • 1/2 tsp (2 mL) coarsely ground black pepper
  • 1 tbsp (15 mL) vegetable oil
  • 1/4 cup (50 mL) dry-roasted peanuts
  • 1 can (15 oz/398 mL) baby corn, drained
  • 1 medium red bell pepper
  • 1 medium red onion
  • 4   garlic cloves, peeled
  • 1/3 cup (75 mL) Thai peanut sauce
  • 1/4 cup (50 mL) chopped fresh cilantro (optional)


  1. Julienne carrots using Julienne Peeler; cut into 2-in. (5-cm) pieces using Utility Knife. Arrange lettuce on serving platter; top with carrots and set aside.

  2. On Cutting Board, dice chicken into 1-in. (2.5-cm) pieces using Santoku Knife. Combine chicken, salt and black pepper in Classic Batter Bowl; mix well. Heat oil in (12-in./30-cm) Skillet over medium-high heat 1-3 minutes or until shimmering. Add chicken; cook undisturbed 4-5 minutes or until browned on one side. Stir chicken using Bamboo Spatula. Cook an additional 2-3 minutes or until chicken is no longer pink in center, stirring occasionally.

  3. Meanwhile, chop peanuts on clean Cutting Board using Food Chopper; set aside. Cut baby corn in half crosswise. Slice bell pepper into strips; cut strips in half. Slice onion into 1/2-inch-thick (1-cm) wedges. Slice garlic using Garlic Slicer.

  4. Add vegetables to chicken in Skillet; cook 3-4 minutes or until vegetables are crisp-tender. Remove Skillet from heat; stir in peanut sauce. Spoon stir-fry over salad; sprinkle with peanuts and cilantro, if desired.


  1. 6  servings

Nutrients per serving:

Calories 250, Total Fat 11 g, Saturated Fat 2 g, Cholesterol 80 mg, Carbohydrate 15 g, Protein 23 g, Sodium 510 mg, Fiber 3 g

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