Warm Stir-Fried Salad recipe
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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 salt and ground black pepper to taste 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
Nutrition Info
- 501.1 caloriescarbohydrate: 38 gcholesterol: 65.9 mgfat: 24.6 gfiber: 9.8 gprotein: 36.9 gsaturatedFat: 4.7 gservingSize: -sodium: 783 mgsugar: 16.2 gtransFat: : -unsaturatedFat: : -
Directions Warm Stir-Fried Salad
Directions
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Place chicken in a large bowl. Whisk soy sauce, ginger, tarragon, and brown sugar together in a bowl, pour over chicken. Cover bowl with plastic wrap and marinate in refrigerator, 2 to 4 hours.
Remove chicken from marinade with a slotted spoon, reserving marinade.
Heat vegetable oil in a skillet over medium-high heat, saute chicken until no longer pink in the center, about 5 minutes. Add marinade, bring to a boil for 3 minutes. Stir cashews and carrots into chicken.
Arrange cabbage and baby kale on 4 plates. Drizzle sesame oil over each cabbage-kale serving, top with chicken mixture.