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.
This recipe quickly became a staple in my kitchen because it’s easy to prepare and always satisfying after a busy day.
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
- Marinate the Chicken:
- In a bowl, combine chicken strips with soy sauce, sesame oil, ginger, and garlic. Toss to coat and let marinate for 10 minutes.
- Cook Chicken:
- 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.
- Cook Vegetables:
- In the same pan, add bell peppers, carrots, and sugar snap peas. Stir-fry for 3&4 minutes until just tender but still crisp.
- Prepare Dressing:
- In a small bowl, whisk together all dressing ingredients.
- Assemble Salad:
- Divide baby spinach and cucumber among 4 bowls. Top with cooked chicken, stir-fried vegetables, and spring onions.
- Finish and Serve:
- Drizzle with the sesame-ginger dressing. Sprinkle with nuts, coriander, and sesame seeds. Serve immediately.
Save My family enjoys gathering around this fresh and flavorful salad, especially during warm evenings when a light but filling meal is just right.
Notes
For a vegetarian version substitute chicken with firm tofu or tempeh. Add cooked quinoa or brown rice for extra fiber and satiety. Pair with a crisp Sauvignon Blanc or iced green tea.
Required Tools
Large non-stick skillet or wok, mixing bowls, chef&s knife and cutting board, whisk
Allergen Information
Contains soy (soy sauce), sesame, and nuts (cashews/peanuts). For nut-free omit nuts or use roasted chickpeas. For gluten-free use tamari instead of soy sauce. Always check ingredient labels for allergens.
Save This nourishing salad bowl comes together quickly and delivers a perfect balance of protein, veggies, and tangy dressing for a satisfying meal.
Recipe Questions & Answers
- → What type of chicken works best for this dish?
Skinless chicken breast cut into bite-sized strips is ideal for quick, even cooking and tender texture.
- → Can I substitute the vegetables to suit my taste?
Yes, crunchy vegetables like bell peppers, carrots, and snap peas can be swapped with others such as broccoli or zucchini.
- → How can I make the stir-fry gluten-free?
Use tamari instead of regular soy sauce to ensure the dish remains gluten-free without sacrificing flavor.
- → What is the best way to achieve a crispy texture in stir-fried vegetables?
Cook vegetables on high heat for a short time, stirring constantly to retain crunch and vibrant color.
- → Are there recommended protein alternatives to chicken?
Firm tofu or tempeh make excellent plant-based substitutes, absorbing marinade flavors similarly.