Save to Pinterest 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 has quickly become a favorite in our household, especially for busy weeknights when I want something nutritious and fast. The dressing ties all the flavors together beautifully.
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 to Pinterest Our family loves gathering around this fresh salad bowl, especially when we customize the toppings. It always sparks fun conversations at dinner.
Required Tools
Large non-stick skillet or wok, mixing bowls, chefs knife and cutting board, whisk
Allergen Information
Contains soy (soy sauce), sesame, and nuts (cashews/peanuts). For nut-free substitute with roasted chickpeas. Always check ingredient labels for allergens.
Nutritional Information
Calories: 340, Total Fat: 14 g, Carbohydrates: 17 g, Protein: 36 g per serving
Save to Pinterest This salad bowl is perfect for meal prep or a quick, healthy dinner any night of the week.
Recipe FAQs
- → What’s the best way to marinate the chicken?
Combine soy sauce, sesame oil, grated ginger, and minced garlic, then coat the chicken strips evenly. Let it sit for at least 10 minutes to enhance flavor and tenderness.
- → Can I use a different protein instead of chicken?
Yes, firm tofu or tempeh are excellent alternatives that absorb the marinade well and maintain the dish's balance.
- → How do I keep the vegetables crisp when stir-frying?
Stir-fry the vegetables quickly over medium-high heat just until tender-crisp to preserve their color and crunch.
- → What dressing ingredients bring out the best flavor?
A mix of rice vinegar, sesame oil, soy sauce, honey, fresh ginger, and toasted sesame seeds creates a tangy and nutty dressing that complements the ingredients perfectly.
- → Are there common allergens in this dish?
Yes, it contains soy, sesame, and nuts. Substitute tamari for soy sauce to make it gluten-free and omit nuts if needed.