Thai Chicken Salad

• 2 teaspoons oil
• 300g skinless chicken fillets, thinly sliced
• 1 red capsicum, sliced
• 1 cup mushrooms, quartered
• 4 spring onions, sliced into 3cm lengths
• 2 cups bean shoots
• 125g vermicelli noodles, cooked and drained
• 1/3 cup KRAFT FREE* Thai Lime & Coriander Dressing
• 1 tablespoon sweet chilli sauce
• 1 tablespoon soy sauce
• 1/2 cup fresh coriander leaves

1. Heat oil in a wok or non-stick frying pan over medium-high heat.
2. Add chicken and stir-fry for 3 minutes until browned.
3. Add the capsicum, mushrooms and spring onions and cook for a further 2 minutes, until chicken is cooked.
4. Add bean shoots, vermicelli and combined dressing, sweet chilli sauce and soy sauce, and heat over medium-low until warmed through.
5. Stir in the coriander and serve immediately.

oil, chicken, red, mushrooms, spring onions, bean shoots, vermicelli noodles, coriander dressing, sweet chilli sauce, soy sauce, fresh coriander leaves

Taken from www.kraftrecipes.com/recipes/thai-chicken-salad-103125.aspx (may not work)