Peanut Chicken Stir-Fry Salad is so flavorful and so delicious!!
This Peanut Chicken Stir-Fry Salad is so good!! It isn’t exactly what you think of when you read the title of this recipe. It’s stir-fry with a twist. Usually in stir-fry the veggies are always cooked. That is not the case with this recipe. The chicken is cooked, but the veggies are not. This recipe revolves around a simple peanut sauce that you can make at home. One taste and you’ll definitely be wanting more. This salad is full of healthy ingredients and packed with flavor. Which might be a welcomed change for many.
The peanut sauce contains simple ingredients. This sauce isn’t out of a bottle, so you know what’s in it. And this peanut sauce is so simple to make. It contains some of my favorite ingredients like garlic, ginger, and cilantro. No wonder why I love it! Now add in some peanut butter and I think you’ll agree, it’s delicious!!
This Peanut Chicken Stir-Fry Salad has many vegetables you would normally find in a stir-fry. There are thinly sliced carrots, purple cabbage, red peppers, and sugar snap peas. Even though this version of stir fry isn’t cook, your going to love it!! The peanut chicken and sliced vegetables are sprinkled in a salad, then drizzled with this homemade peanut sauce. Then it’s topped with sliced green onions, cilantro and peanuts.
Stir-Fry and salads are my two favorite things! What’s not to love!! And apparently my family agrees. Thumbs up from my youngest = YUM!!Jump to Recipe
Time to make your peanut sauce….
-First you’ll want to make your peanut sauce. Grab a bowl and add 2 tablespoons of minced ginger. 2 small cloves of minced garlic, and 2 tablespoons of rice wine vinegar. Then 1/2 cup of soy sauce, the juice of 2 oranges (run it through a strainer) Next 1 teaspoon of sriracha, 1 teaspoon of sesame oil, and 3 tablespoons + 1 teaspoon of brown sugar. And lastly 2 tablespoons of chopped cilantro and 1 teaspoon of sliced onions. Chop extra cilantro and slice extra green onions to be used later to garnish your salad.
-Next transfer this mixture to a blender and add your remaining ingredients. First add 4 tablespoons of peanut butter. And 3 tablespoons of olive oil. Then blend it until smooth and combined. Add 1 cup to a mason jar or any container and set aside.
The remaining peanut sauce will be used for a marinade for your chicken.
Next add 6 chicken tenders to a container and pour on the remaining peanut sauce. Place in fridge while you prep your veggies.
The next step is to prep your veggies…..
You’ll need half a bag of leafy romaine and half a bag of 50/50 blend. You’ll want to thinly slice your red pepper, purple cabbage and your carrot. And cut the ends off of your pea pods. And you’ll need to slice green onions and chopped cilantro to garnish with.
Once your chicken is cooked, and the vegetables are ready, you can start putting your salad together…
Add the salad to a bowl, then add your sliced veggies and drizzle with the peanut dressing and toss. Then garnish with green onions, cilantro and peanuts.
Now your salad is complete! When serving your salad you can garnish with more peanuts, sliced green onions and chopped cilantro if desired. Enjoy this new twist on stir fry!!
To be notified by email when something new is posted on City Foodie Farm please subscribe. Thank you!!
Peanut Chicken Stir Fry Salad
Prep & cook time may vary.
For a quick weeknight meal. Prep the peanut sauce a day before and store in the fridge. You can also prep your veggies as well and have your chicken marinating in the peanut sauce a day before.
- Peanut sauce
2 tablespoons ginger-minced
2 small cloves of garlic– minced
2 tablespoons of rice wine vinegar
1/2 cup soy sauce
Juice of 2 oranges-strain it to remove the seeds and pulp before adding.
1 teaspoon of sriracha
1 teaspoon of pure sesame seed oil
3 tablespoons + 1 teaspoon of brown sugar
2 tablespoons of chopped cilantro
4 tablespoons of creamy peanut butter
3 tablespoons of olive oil
1 teaspoon sliced green onions
- Shopping list:
Ingredients for your peanut sauce- See above
1 pack of chicken tenders (I used 6 of them in this dish) Feel free to use more if feeding a larger family.
1 cup of thinly sliced purple cabbage
1 red pepper thinly sliced
1 cup sugar snap peas
1/2 cup thinly slice carrots
1 bunch of green onions-sliced
1 bag of leafy romaine (use half )
1 bag of 50/50 lettuce blend (use half)
Peanuts -dry roasted lightly salted-used as a garnish
- First you’ll want to make your peanut sauce. Grab a bowl and add 2 tablespoons of minced ginger. 2 cloves of minced garlic, and 2 tablespoons of rice wine vinegar. Then 1/2 cup of soy sauce, the juice of 2 oranges. Next 1 teaspoon of sriracha, 1 teaspoon of sesame oil, and 3 tablespoons + 1 teaspoon of brown sugar. And lastly 2 tablespoons of chopped cilantro and 1 teaspoon of sliced green onions (cut extra cilantro and green onions to garnish with and set aside on a plate)
- Next transfer this mixture to a blender and add your remaining ingredients. First add 4 tablespoons of peanut butter. And 3 tablespoons of olive oil. Then blend it until smooth and combined. Add 1 cup to a mason jar or any container and set aside. The remaining sauce will be used for your chicken as a marinade.
- Next add 6 chicken tenders to a container and pour on the remaining peanut sauce. Place in fridge while you prep your veggies.
- Next it’s time to saute your chicken. Start by adding some olive oil to a pan. And saute your chicken until done. Aprox 10mins. We finished ours off in the oven but you don’t need to. Just make sure it’s done. Check the internal temperature. Safe zone is 165 degrees. When it’s done. Slice the chicken tenders into your desired size. We cut ours down the center into 3 pieces.
- Next it’s time to put your salad together. First grab a large bowl. Add half of each salad mix. Then sprinkle on your veggies of your prep plate. Add some peanuts, green onions then drizzle on your peanut sauce. And toss. You decide how much you want. Lastly sprinkle in some chopped cilantro.
- When you serve your salad feel free to add more peanuts, a little green onions and cilantro to the top.
- Cooking for a larger family? Just add more chicken and more lettuce and veggies. You’ll have plenty of sauce left over.
Now it’s time to eat!!
I think this will change your stir-fry night. I know my family loved it! It’s good to change things up a bit. And this will definitely be a meal I’ll be making again!! And I hope you do too!!
If you liked this recipe, please share it with a friend. Thank you!!
Are you looking for another recipe to use up the extra chicken tenderloins? This is one of my favorites!!
Other Stir-Fry Recipes to check out on City Foodie Farm….
Recent posts on City Foodie Farm
- Summer Garden Baked Rigatoni
- Baked Goat Cheese Pasta Dish
- Crispy Taco Seasoned Potatoes
- Green Chili Chicken Enchiladas
- Easy Apple Galette
If your a fan of eating healthy and with a purpose check out Medical Medium. I love his books!!
Thanks for stopping by!!
Copyright 2020 -City Foodie Farm -All Rights Reserved