2 carrots (about 150 g total/unprepared weight), peeled
2 hearts of romaine lettuce (about 400 g total/unprepared weight)
650 g skinless, boneless chicken thighs
1 tablespoon sunflower oil
40 g roasted salted peanuts
225 g baby corn cobs
1 red pepper, deseeded and quartered
1 red onion, halved
3-4 cloves garlic, peeled
1/2 teaspoon coarsely ground black pepper
120 g satay stir-fry sauce (see Chef’s Corner)
2 tablespoons chopped fresh coriander (optional)
1. Julienne carrots using Julienne Peeler; cut carrot strips into 5-cm pieces using Utility Knife. Cut lettuce widthways into 2-cm pieces. Arrange lettuce over base of serving dish; scatter carrots over the top. Set aside
2. Dice chicken into 2-cm pieces on Cutting Board using Santoku Knife. Heat sunflower oil in Executive Stir-Fry Skillet over medium-high heat 1–2 minutes or until oil is hot. Add chicken and spread to form a single layer in base of Skillet using Bamboo Spatula; cook, without stirring, 4–5 minutes or until browned on one side. Stir chicken; cook an additional 2–3 minutes or until chicken is fully cooked, stirring occasionally.
3. Meanwhile, coarsely chop peanuts on Large Grooved Cutting Board using Food Chopper; set aside. Cut baby corn in half lengthways. Cut red pepper and onion into 1-cm strips. Slice garlic using Garlic Slicer.
4. Add baby corn, red pepper, onion, garlic and black pepper to chicken in Skillet; stir-fry 2–3 minutes or until vegetables are tender-crisp. Reduce heat; stir in satay sauce and cook 1 minute or until sauce is hot, stirring continuously to coat chicken and vegetables. Serve stir-fry over lettuce and carrot salad; sprinkle with chopped peanuts, and coriander, if desired. Serve immediately.
Yield: Serves 6
Per serving: Energy 1306kJ/312kcal; Protein 32.2g;
Carbohydrate 8.4g; Sugars 7.1g; Fat 16.8g; Saturated Fat 3.8g;
Fibre 2.9g; Salt 0.4g
Cook’s Tip: There are several different brands of satay stir-fry sauces and they can usually be found in the ‘world cooking’ aisle of major supermarkets. Satay stir-fry sauces contain a blend of peanuts, coconut milk, spices and red chillies that give the Thai influence to this stir-fry salad.
Skinless, boneless turkey breast fillets can be substituted for the chicken thighs, if desired.
If fresh baby corn cobs are unavailable, substitute with 1 can (410 g) baby corn cobs in water, drained.