Stir-Fried Chicken Salad

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Arctic Garden Studio


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1/4 cup fat-free, less-sodium chicken broth

2 tablespoons rice wine vinegar

1 tablespoon Thai fish sauce

1 teaspoon Sriracha or other hot sauce

1 tablespoon low-sodium soy sauce

1 tablespoon bottled chopped garlic

2 teaspoons sugar

1 pound skinless, boneless chicken breast tenders

1 tablespoon peanut oil

4 cups mixed salad greens

1/4 cup chopped fresh basil

1/2 cup thinly sliced red onion

2 tablespoons finely chopped unsalted, dry-roasted peanuts

Lime wedges

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