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Warm Stir-Fried Salad
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Prep Time:
15 minutes
Cook Time:
10 minutes
Total Time:
145 minutes
Asian-inspired stir-fried marinated chicken with carrots, cashews, and cabbage salad.
Ingredients:
  • 2 (8 ounce) skinless, boneless chicken breast halves, cut into thin strips
  • 3 tablespoons light soy sauce
  • 1 (2 inch) piece fresh ginger, peeled and finely chopped
  • 1 tablespoon chopped fresh tarragon
  • 1 tablespoon brown sugar
  • 1 tablespoon vegetable oil
  • 1 cup unsalted cashews
  • 2 large carrots, peeled and cut into matchstick-size pieces
  • 1 head cabbage, sliced
  • 1 cup baby kale
  • 1 tablespoon sesame oil
Instructions:
  • In a large bowl, place the chicken. Combine soy sauce, ginger, tarragon, and brown sugar in a bowl, then pour over the chicken. Cover the bowl with plastic wrap and marinate in the refrigerator for 2 to 4 hours.
  • Using a slotted spoon, lift the chicken out of the marinade, keeping the marinade aside.
  • In a skillet over medium-high heat, heat vegetable oil and saute chicken until cooked through. Pour in marinade and bring to a boil for 3 minutes. Mix in cashews and carrots.
  • On each of 4 plates, beautifully lay out cabbage and baby kale. Generously drizzle sesame oil over the cabbage and kale, then generously top with the flavorful chicken mixture.

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