A taste of Thai

I am constantly, looking for new dinner ideas, that both please my family and are budget friendly. This weekend we found a hit. In my new Season's Best pampered chef cookbook, I found Thai Peanut Chicken Stir-Fry Salad. It was so good.

1 bag of romaine.
1 1/4 lbs boneless, skinless chicken.
1/2 tsp. salt.
1/2 tsp pepper.
1 tbsp. veg. oil.
1/4 cup peanuts.
1 can corn.
1 medium red bell pepper.
1 medium red onion.
4 garlic cloves.
1/3 cup Thai peanut sauce.

First cut the chicken into 1 inch squares, add salt and pepper and mix. Put veg oil in a pan and heat, meanwhile slice up bell pepper and cut onion into 1 in wedges, chop peanuts and set aside. When oil is hot add chicken cook undisturbed for 5 minutes and then turn over and cook for another 4-5 minutes. When chicken is no longer pink in the middle add corn, bell pepper, onion, mince garlic and add. Stir and let cook till veggies get tender-crisp. When done remove from heat add peanut sauce and stir. Serve over cold romaine lettuce. Top with chopped peanuts.

Everyone loved it. It serves 6 and costs only about $2 a serving.