The salad is simple, nutritious and filled with so many different aromas and textures within 20 minutes. It makes me smile just watching because it looks like I consume the rainboat.
Thai Peanut Chicken Salad

Peanut Sauce has a fantastic taste including that Thai Peanut Chicken Salad, 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 Carrots and spicy peanuts with mild and red Chicken 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 Ginger to the peanut Sauce flavored with sesame oil.

Three pieces I have divided the recipe: peanut sauce, Chicken and salad. The formula for peanut Sauce 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 Chicken 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
The salad is simple, ready and packed with so many flavors and textures within 20 minutes. The peanut Sauce has all the flavors of the Thai Peanut Chicken Salad, which is filled with vegetables and topped with the Sauce from the sky. The dish is divided into three parts: almond, Chicken and salad. Don't change the recipe for peanut because it's great as-is, Chicken is easy-to-eat, and don't sweat it if you don't have any salad ingredients. Using what you have, omit or improvise.

Ingredients :

Peanut Sauce :

  •     heaping 1/3 cup creamy peanut butter
  •     1/4 cup Honey
  •     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

Chicken :

  •     2 tablespoons olive oil
  •     1 tablespoon sesame oil
  •     1 to 1.25 pounds boneless skinless Chicken breasts, cut into bite-sized pieces and seasoned with salt and pepper

Salad :

  •     4 cups romaine lettuce or kale (or your favorite greens)
  •     1 cup Sugar 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 Carrots
  •     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

Directions :

  • 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 Sauce but you can add additional vinegar to dilute it if you want.
  • Chicken–Add olive oil, sesame oil, Chicken 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 Chicken 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 Chicken juices to a large plate or bowl and stir evenly with peanut sauce. All of the peanut Sauce you definitely do not need. Extra remains airtight for up to 1 week in the refrigerator. The best eaten salad is new.


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