THAI PEANUT CHICKEN STIR-FRY SALAD

2	small carrots, peeled
8	cups (2 L) chopped romaine lettuce
1 1/4	lbs (625 g) boneless, skinless chicken thighs
1/2	tsp (2 mL) salt
1/2	tsp (2 mL) coarsely ground black pepper
1	tbsp (15 mL) vegetable oil
1/4	cup (50 mL) dry-roasted peanuts
1	can (15 oz/398 mL) baby corn, drained
1	medium red bell pepper
1	medium red onion
4	garlic cloves, peeled
1/3	cup (75 mL) Thai Peanut Sauce
1/4	cup (50 mL) chopped fresh cilantro (optional) (didn't add)

Directions:

1. Julienne carrots using Julienne Peeler; cut into 2-in. (5-cm) pieces using Utility Knife. Arrange lettuce on serving platter; top with carrots and set aside.
2. On Cutting Board, dice chicken into 1-in. (2.5-cm) pieces using Santoku Knife. Combine chicken, salt and black pepper in Classic Batter Bowl; mix well. Heat oil in(12-in./30-cm) Skillet over medium-high heat 1-3 minutes or until shimmering. Add chicken; cook undisturbed 4-5 minutes or until browned on one side. Stir chicken usingBamboo Spatula. Cook an additional 2-3 minutes or until chicken is no longer pink in center, stirring occasionally.
3. Meanwhile, chop peanuts on clean Cutting Board using Food Chopper; set aside. Cut baby corn in half crosswise. Slice bell pepper into strips; cut strips in half. Slice onion into 1/2-inch-thick (1-cm) wedges. Slice garlic using Garlic Slicer.
4. Add vegetables to chicken in Skillet; cook 3-4 minutes or until vegetables are crisp-tender. Remove Skillet from heat; stir in peanut sauce. Spoon stir-fry over salad; sprinkle with peanuts and cilantro, if desired.

Yield: 6 servings

Nutrients per serving: Calories 250, Total Fat 11 g, Saturated Fat 2 g, Cholesterol 80 mg, Carbohydrate 15 g, Protein 23 g, Sodium 510 mg, Fiber 3 g

http://www.pamperedchef.com/recipe_search/recipe.jsp?id=89702

This is a good summer dinner.  Used House of Tsang Bangkok Padang - it was spicy.