Name: Warm Stir-Fried Salad
Prep time: 15 min
Cook time: 15 min
Yield: 4
Ingredients: Skinless, boneless chicken breast halves, cut into thin strips - 2 (8 ounce); Light soy sauce - 3 tablespoons; Fresh ginger, peeled and finely chopped - 1 (2 inch) piece; Chopped fresh tarragon - 1 tablespoon; Brown sugar - 1 tablespoon; Salt and ground black pepper to taste - 1 tablespoon; Vegetable oil - 1 tablespoon; Unsalted cashews - 1 cup; Carrots, peeled and cut into matchstick-size pieces - 2 large; Cabbage, sliced - 1 head; Baby kale - 1 cup; Sesame oil - 1 tablespoon

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Warm Stir-Fried Salad

1. Skinless, boneless chicken breast halves, cut into thin strips - 2 (8 ounce)

2. Light soy sauce - 3 tablespoons

3. Fresh ginger, peeled and finely chopped - 1 (2 inch) piece

4. Chopped fresh tarragon - 1 tablespoon

5. Brown sugar - 1 tablespoon

6. Salt and ground black pepper to taste - 1 tablespoon

7. Vegetable oil - 1 tablespoon

8. Unsalted cashews - 1 cup

9. Carrots, peeled and cut into matchstick-size pieces - 2 large

10. Cabbage, sliced - 1 head

11. Baby kale - 1 cup

12. Sesame oil - 1 tablespoon

How to cook deliciously - Warm Stir-Fried Salad

1. Stage

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. Stage

Remove chicken from marinade with a slotted spoon, reserving marinade.

3. Stage

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. Stage

Arrange cabbage and baby kale on 4 plates. Drizzle sesame oil over each cabbage-kale serving; top with chicken mixture.