Peanut has a fantastic taste including that , full of vegetables and coated by the sky sauce. It is so easy to make at home, takes two minutes to whisk, it is much cheaper than small shops, so you monitor the ingredients.
The salad contains crispy snap sugar, bell peppers, crunchy and spicy peanuts with mild and red and sparkling vegetables.
Cilants and green onions add another layer of spice that is used to give the consistency, sweet honey, apple cider vinegar and to the peanut flavored with sesame oil.
Three pieces I have divided the recipe: peanut sauce, and salad. The formula for peanut I wouldn't change because the as-is good. You probably won't need everything for your salad and you can keep it in the fridge for a week.
The is easy-to-use, and don't sweat it if there is not any particular salad ingredient. Taking what you have, follow or improvise.
Thai Peanut Chicken Salad
- Yield: serves 4
- Total Time: about 20 to 25 minutes
- Prep Time: about 15 minutes
- Cook Time: 5 to 7 minutes
- heaping 1/3 cup creamy peanut butter
- 1/4 cup
- 1/4 cup sesame oil
- 2 tablespoons apple cider vinegar
- 1 to 2 teaspoons ground ginger, or to taste
- 1 teaspoon salt, or to taste
- 1 teaspoon pepper, or to taste
- 1 clove garlic, finely minced or pressed, optional
- pinch cayenne pepper, optional and to taste
- 2 tablespoons olive oil
- 1 tablespoon sesame oil
- 1 to 1.25 pounds boneless skinless breasts, cut into bite-sized pieces and seasoned with salt and pepper
- 4 cups romaine lettuce or kale (or your favorite greens)
- 1 cup snap peas (snow peas may be substituted)
- 1 cup diced red bell peppers
- 1 cup red cabbage, sliced into thin ribbons
- 1/2 cup grated
- 1/2 cup peanuts, roughly chopped if desired (I used honey-roasted peanuts)
- 1 green onion, sliced into thin rounds
- 3 to 4 tablespoons cilantro, finely minced
- Peanut sauce–Remove all the ingredients and whisk to a medium bowl to combine until smooth and applied. Taste, test the taste and seasoning balance and make any changes required (e.g. additional sugar, additional peanut, extra salt, sesame oil etc.). I like the thicker portion of my but you can add additional vinegar to dilute it if you want.
- Chicken–Add olive oil, sesame oil, to a large skillet and cook for roughly 5 to 7 minutes, turning over medium heat with salt or pepper, intermittently and frying uniformly on all sides. The cooking time depends on breast thickness and piece size. Take the pot from the fire and let it cool in a pan before bringing the salad together.
- Salad–Add both ingredients and juices to a large plate or bowl and stir evenly with peanut sauce. All of the peanut you definitely do not need. Extra remains airtight for up to 1 week in the refrigerator. The best eaten salad is new.