Thai Peanut Chicken Salad Vibrant Thai Peanut Chicken Salad with Crisp Veggies and Creamy Dressing Ingredients: 2 cups cooked chicken breast, shredded 3 cups shredded cabbage (green or purple) 1 cup shredded carrots 1 red bell pepper, thinly sliced 1/2 cup chopped fresh cilantro 1/4 cup chopped green onions 1/4 cup roasted peanuts, chopped For the Peanut Dressing: 1/4 cup creamy peanut butter 2 tablespoons soy sauce 1 tablespoon lime juice 1 tablespoon honey or maple syrup 1 teaspoon sesame oil 1 garlic clove, minced 2-3 tablespoons warm water (to thin dressing as needed) Directions: In a large bowl, combine shredded chicken, cabbage, carrots, bell pepper, cilantro, and green onions. In a separate bowl, whisk together peanut butter, soy sauce, lime juice, honey, sesame oil, and minced garlic. Gradually add warm water to reach a smooth, pourable consistency. Pour the dressing over the salad and toss until everything is evenly coated. Sprinkle chopped roasted peanuts on top before serving. Serve immediately or chill for 15 minutes for flavors to meld. Prep Time: 15 minutes | Cooking Time: 0 minutes | Total Time: 15 minutes Kcal: 380 kcal per serving | Servings: 4 servings #thaichickensalad #peanutchickensalad #asianinspired #healthyrecipes #quickmeals #chickensalad #peanutfriends #freshsalads #lightlunch #easyrecipes #healthyeating #saladlover #glutenfree #cleaneating #lunchideas #foodie #summerrecipes #colorfulsalads #crunchy #flavorful Dive into this vibrant Thai Peanut Chicken Salad — creamy peanut dressing, fresh veggies, and tender chicken all in one bowl!

Hunan Kung Pao Spicy and Savory Hunan Kung Pao Chicken Ingredients: 1 lb boneless, skinless chicken breasts, diced 2 tablespoons soy sauce 1 tablespoon Shaoxing wine or dry sherry 1 teaspoon cornstarch 3 tablespoons vegetable oil, divided 8-10 dried red chilies, halved and seeds removed (adjust to taste) 3 cloves garlic, minced 1 tablespoon ginger, minced 1/2 cup roasted peanuts 1/2 cup green bell pepper, diced 1/2 cup red bell pepper, diced 3 green onions, chopped (white and green parts separated) Sauce: 2 tablespoons soy sauce 1 tablespoon Chinese black vinegar or balsamic vinegar 1 tablespoon hoisin sauce 1 teaspoon sugar 1 teaspoon sesame oil 1/4 cup chicken broth or water 1 teaspoon cornstarch Directions: In a bowl, combine chicken, soy sauce, Shaoxing wine, and cornstarch. Mix and marinate for 15 minutes. Whisk together sauce ingredients in a small bowl; set aside. Heat 2 tablespoons oil in a wok or large skillet over medium-high heat. Add dried chilies and stir-fry until fragrant but not burnt (about 30 seconds). Add marinated chicken and cook until browned and cooked through, about 5-7 minutes. Remove chicken and chilies from wok; set aside. Add remaining 1 tablespoon oil, then sauté garlic, ginger, and the white parts of green onions until aromatic. Stir in diced bell peppers and cook for 2-3 minutes until slightly tender but still crisp. Return chicken and chilies to the wok. Pour in sauce and stir well. Cook for 2 minutes until sauce thickens and coats the chicken evenly. Stir in roasted peanuts and green onion tops. Mix well and remove from heat. Serve hot with steamed rice. Prep Time: 15 minutes | Cooking Time: 20 minutes | Total Time: 35 minutes Kcal: 420 kcal per serving (approximate) | Servings: 4 #hunankungpao #kungpaochicken #chinesefood #spicychicken #wokrecipes #asiancuisine #homemadekungpao #stirfryrecipes #peanutchicken #chililovers #easyasianfood #weeknightdinner #quickstirfry #chineseclassic #flavorfulchicken #garlicginger #authenticrecipes #spicydish #asianfoodlover #chinesehomemade Bring the heat with this classic Hunan Kung Pao Chicken! 🌶️🔥 Perfectly spicy, savory, and packed with crunch from peanuts.