Warm Stir-Fried Salad

0
blue tuberosa 0

"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."

Ingredients

2 h 25 m servings 501 cals
Serving size has been adjusted!

Original recipe yields 4 servings

Adjust

Nutrition

  • Calories:
  • 501 kcal
  • 25%
  • Fat:
  • 24.6 g
  • 38%
  • Carbs:
  • 38g
  • 12%
  • Protein:
  • 36.9 g
  • 74%
  • Cholesterol:
  • 66 mg
  • 22%
  • Sodium:
  • 783 mg
  • 31%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

Print
  • Prep

  • Cook

  • Ready In

  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.
  2. Remove chicken from marinade with a slotted spoon, reserving marinade.
  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.
  4. Arrange cabbage and baby kale on 4 plates. Drizzle sesame oil over each cabbage-kale serving; top with chicken mixture.

Reviews

0