Save A vibrant nutrient-packed salad bowl combining tender stir-fried chicken breast fresh vegetables and a zesty sesame-ginger dressing Perfect for a wholesome lunch or dinner
I first prepared this dish on a busy weeknight and loved how quickly it came together without sacrificing flavor
Ingredients
- Protein: 500 g (1.1 lb) skinless chicken breast cut into bite-sized strips
- Marinade: 2 tbsp low-sodium soy sauce (or tamari for gluten-free) 1 tbsp sesame oil 1 tbsp fresh ginger grated 2 garlic cloves minced
- Vegetables: 1 red bell pepper thinly sliced 1 yellow bell pepper thinly sliced 2 medium carrots julienned 100 g (3.5 oz) sugar snap peas trimmed 100 g (3.5 oz) baby spinach 4 spring onions sliced 1 small cucumber sliced
- Dressing: 2 tbsp rice vinegar 1 tbsp sesame oil 1 tbsp low-sodium soy sauce (or tamari) 1 tbsp honey or maple syrup 1 tsp fresh ginger grated 1 tsp toasted sesame seeds
- Toppings: 2 tbsp toasted cashews or peanuts roughly chopped 1 tbsp fresh coriander (cilantro) chopped 1 tsp black sesame seeds (optional)
Instructions
- Step 1:
- In a bowl combine chicken strips with soy sauce sesame oil ginger and garlic Toss to coat and let marinate for 10 minutes
- Step 2:
- Heat a large non-stick skillet or wok over medium-high heat Add the marinated chicken and stir-fry for 5&7 minutes until golden and cooked through Remove and set aside
- Step 3:
- In the same pan add bell peppers carrots and sugar snap peas Stir-fry for 3&4 minutes until just tender but still crisp
- Step 4:
- In a small bowl whisk together all dressing ingredients
- Step 5:
- To assemble divide baby spinach and cucumber among 4 bowls Top with cooked chicken stir-fried vegetables and spring onions
- Step 6:
- Drizzle with the sesame-ginger dressing Sprinkle with nuts coriander and sesame seeds Serve immediately
Save My family enjoys this fresh salad bowl especially during warmer months when we prefer light but satisfying meals
Notes
For nut-free omit nuts or use roasted chickpeas Always check ingredient labels for allergens
Required Tools
Large non-stick skillet or wok Mixing bowls Chefs knife and cutting board Whisk
Nutritional Information
Calories 340 Total Fat 14 g Carbohydrates 17 g Protein 36 g per serving
Save This recipe is perfect for meal prep and can be easily customized to your taste preferences
Recipe FAQ
- → What is the best cut of chicken for this dish?
Skinless chicken breast strips work best to ensure tender, lean protein that cooks quickly and absorbs flavors well.
- → Can I substitute the soy sauce for a gluten-free option?
Yes, tamari is a great gluten-free alternative that offers a similar savory depth without compromising taste.
- → How do I achieve crisp yet tender vegetables in the stir-fry?
Stir-fry the vegetables over high heat for a short time, about 3-4 minutes, to retain their crunch and vibrant color.
- → What can I use instead of nuts to keep the dish nut-free?
Roasted chickpeas make a crunchy, nut-free topping that complements the flavors without adding allergens.
- → Is this dish suitable for meal prep?
Absolutely, it can be prepared ahead and stored refrigerated; just keep the dressing separate until serving for optimal freshness.