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Hot or Cold Indonesian Chicken Salad 2

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    Source: www.allfood.comReport recipe

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    Nutrition Info . . .

    NutrientsProteins, Lipids, Carbohydrates, Cellulose
    VitaminsA, B1, B2, B3, H, C, E, P
    MineralsZinc, Copper, Natrium, Chromium, Silicon, Calcium, Potassium, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

    Ingredients Jump to Instructions ↓

    1. 1 tablespoon peanut oil

    2. 4 boneless, skinless chicken breasts (about 1 1/2 pounds), cut into 1-inch strips

    3. 1 teaspoon fresh grated ginger

    4. 1 clove garlic, minced

    5. 1 cup sliced green beans

    6. 1 cup thinly sliced carrots

    7. 1/4 cup cider vinegar

    8. 1/4 cup water

    9. 1 tablespoon sugar

    10. 1/2 teaspoon salt

    11. 1/4 teaspoon turmeric

    12. 1 cup peeled and sliced cucumbers

    13. 1/3 cup sliced green onion

    14. 1/4 cup canned unsweetened coconut milk

    15. 1/2 teaspoon freshly ground black pepper

    16. 1/4 cup chopped honey roasted peanuts

    Instructions Jump to Ingredients ↑

    1. In large heavy non-stick skillet or wok, heat oil over medium-high heat about 1 minute. Add chicken, ginger and garlic; stir-fry about 3 minutes. Add beans and cook 3 minutes more. Add carrots,vinegar, water, sugar, salt and turmeric; stir-fry 3 minutes more. Stir in cucumbers, green onion, coconut milk and pepper; stir-fry about 1 minute to heat through.

    2. To serve hot, top with peanuts and serve with hot rice. To serve cold, refrigerate in shallow dish at least 2 hours or overnight; arrange on lettuce and sprinkle with peanuts.

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