WARM STIR-FRIED SALAD

Warm Stir-Fried Salad image

This recipe is a golden find. It is fast and healthy and has amazing flavor. We tried it once and agreed that this would go into the regular rotation. I've used dried tarragon and it turned out great.

Provided by Darcy Loo

Time 2h25m

Yield 4

Number Of Ingredients 12

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

Steps:

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.

Nutrition Facts : Calories 501.1 calories, Carbohydrate 38 g, Cholesterol 65.9 mg, Fat 24.6 g, Fiber 9.8 g, Protein 36.9 g, SaturatedFat 4.7 g, Sodium 783 mg, Sugar 16.2 g