Warm Stir-Fried Salad
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Ingredients2 h 25 m servings 501 cals
Original recipe yields 4 servings
- 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.
Per Serving: 501 calories; 24.6 g fat; 38 g carbohydrates; 36.9 g protein; 66 mg cholesterol; 783 mg sodium. Full nutrition