Ingredients
4
4 servings
- •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
Instructions
- 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.
Nutritional Facts
Per 4 servings
- Calories: 501
- Carbohydrate: 38g
- Fat: 25g
- Fiber: 10g
- Protein: 37g
- Sugar: 16g
Related Recipes
Stir-Fry Chicken and Vegetables
Chicken Vegetable Stir Fry
Stir-Fry Chicken and Broccoli
Stir-Fried Vegetables with Chicken or Pork
Garlic Chicken Stir Fry
Chicken Stir-Fry
Easy Chicken and Vegetable Stir-Fry
Veggie-Packed Chicken Fried Rice
Sesame Chicken Salad
Chicken and Chinese Vegetable Stir-Fry
Fried Chicken Dinner Salad
