Thai Chicken Stir Fry

Thai Chicken Stir Fry

Makes 4 servings

4 cups sweet kale salad mix (Costco or Kroger)

1 bag frozen shelled edamame

1 diced bell pepper (any color)

4 tbsp. chopped peanuts

Cilantro chopped

1 lb. cooked chicken breast (shredded or diced)

For the peanut sauce:

3 servings Pb2 (can use 4tbsp real peanut butter)

6 tbsp. low sodium soy sauce

1-2 tbsp. chili pepper paste

4 tbsp. rice wine vinegar

2 tbsp. sesame oil


Heat large skillet with sesame oil. Add in sweet kale mix and sauté for a few minutes. Then add the remaining ingredients except the peanuts. Whisk all ingredients together for peanut sauce and add to stir fry. Serve and top with peanuts.




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