Thai Chicken Broccoli Salad Recipes

Steps:

• Heat 1 tbsp oil in wok over medium-high heat; add garlic, lemongrass, and chiles, heating until they become fragrant, then add chicken to wok.
• Stir-fry chicken 3-4 minutes, or until chicken is cooked through; remove from pan and set aside.
• Add another 1/2 tbsp oil to wok if needed; allow to heat and add broccoli florets, stir-frying for about 3-4 minutes or until broccoli is crisp-tender.
• Return chicken to pan with broccoli and stir well.
• Stir together peanut butter with chile sauce, galanga powder, and the juice of the half of lime until smooth; add to pan along with the fish sauce and blend well.
• Add chopped basil right at the end, stir well and serve (with steamed jasmine rice!).

Steps:

• Cook pasta according to package directions. Drain; set aside.
• Spray large nonstick skillet with cooknig spray; heat over medium-high heat. Add chicken and minced,garlic clove; stir-fry 5 minutes or until chicken is no longer pink. remove chicken from skillet. Set aside.
• Add broccoli and cold water to skillet. Cook, covered, 2 minutes. Uncover; cook and stir 2 minutes or until broccoli is crips-tender. Remove broccoli from skillet. Combine pasta, chicken, broccoli, bell pepper and onions in large bowl.
• Blend peanut butter, hot water, soy sauce, oil, red pepper flakes and garlic powder in small bowl. Drizzle over pasta mixture; toss to coat. Top with peanuts before serving.

Steps:

• In a small bowl combine the peanut butter, sugar, water, lime juice, soy sauce, sesame oil, and pepper flakes.
• Whisk until well blended and set aside.
• Heat vegetable oil over medium high heat in a large skillet or wok.
• Add the broccoli, bell pepper, onions, and garlic.
• Stir fry for 4 minutes or until vegetables are JUST tender crisp.
• Remove from heat and stir in the peanut butter mixture.
• Toss well to combine, sprinkle on chopped peanuts and serve hot or at room temp.

Steps:

• In large bowl, toss salad ingredients.
• In small bowl, beat dressing ingredients with wire whisk. Just before serving, drizzle dressing over salad; toss until evenly coated. Garnish with cilantro.

Steps:

• In small bowl, combine all dressing ingredients. Beat with whisk, until blended.
• In large bowl, toss all slaw ingredients. Pour dressing over slaw mixture; toss until coated. Cover and refrigerate at least 1 hour to blend flavors but no longer than 6 hours, tossing occasionally to blend dressing from bottom of bowl back into slaw mixture.

Steps:

• Combine first nine ingredients and toss well with broccoli, cabbage, bean sprouts, cilantro and mint.
• Allow salad to marinate in refrigerator 1 to 2 hours.
• Before serving, top with peanuts, sesame seeds or bell peppers.