Warm Stir-Fried Salad
Description
Marinated chicken is stir-fried and tossed with carrots and cashews and served over a bed of cabbage creating a warm Asian-inspired salad.
Ingredients
•
2 (8 ounce) skinless, boneless chicken breast halves, cut into thin strips
•
3 tablespoons light soy sauce
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1 (2 inch) piece fresh ginger, peeled and finely chopped
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1 tablespoon chopped fresh tarragon
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1 tablespoon brown sugar
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salt and ground black pepper to taste
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1 tablespoon vegetable oil
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1 cup unsalted cashews
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2 large carrots, peeled and cut into matchstick-size pieces
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1 head cabbage, sliced
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1 cup baby kale
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1 tablespoon sesame oil
Directions
1
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.
2
Remove chicken from marinade with a slotted spoon, reserving marinade.
3
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.
4
Arrange cabbage and baby kale on 4 plates. Drizzle sesame oil over each cabbage-kale serving; top with chicken mixture.