Warm Stir-Fried Salad

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.

• Preparation Time: 15 mins
• Cooking Time: 10 mins
• Total Time: 25 mins
• Calories: 501 Calories

Ingredients

• 1 tablespoon vegetable oil
• 1 tablespoon brown sugar
• salt and ground black pepper to taste
• 1 tablespoon chopped fresh tarragon
• 1 tablespoon sesame oil
• 3 tablespoons light soy sauce
• 1 cup baby kale
• 1 head cabbage, sliced
• 1 (2 inch) piece fresh ginger, peeled and finely chopped
• 2 (8 ounce) skinless, boneless chicken breast halves, cut into thin strips
• 1 cup unsalted cashews
• 2 large carrots, peeled and cut into matchstick-size pieces

Recipe Instructions

Step 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.

Step 2

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

Step 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.

Step 4

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