warm stir-fried salad

Ingredients

• Servings: 4
• 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

Recipe

Preparation Time: 15 mins Cook Time: 10 mins Ready Time: 2 hrs 25 mins


• 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.