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 weekly meal prep because it is both flavorful and easy to customize.
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 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.
- Stir-fry 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.
- Serve:
- Drizzle with the sesame-ginger dressing. Sprinkle with nuts, coriander, and sesame seeds. Serve immediately.
Save My family loves gathering around this colorful salad bowl especially on busy weeknights—it's always a hit!
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 options omit nuts or use roasted chickpeas. Always check ingredient labels for allergens.
Nutritional Information
Per serving: Calories 340, Total Fat 14 g, Carbohydrates 17 g, Protein 36 g
Save This nutritious and delicious salad bowl is a perfect blend of savory flavors that will keep you energized all day.
Recipe Q&A
- → What can I use instead of chicken for a vegetarian option?
Firm tofu or tempeh can replace chicken to maintain protein content and texture while keeping the dish plant-based.
- → How can I make this stir-fry gluten-free?
Swap regular soy sauce for tamari, which is gluten-free, to keep the dish safe for gluten-sensitive diets.
- → What is the best way to achieve crisp vegetables?
Stir-fry vegetables over medium-high heat for just a few minutes to keep them tender yet crisp and vibrant.
- → Can I prepare marinade ahead of time?
Yes, combining soy sauce, sesame oil, ginger, and garlic a few hours before allows flavors to deepen in the chicken.
- → What nuts work well as toppings?
Toasted cashews or peanuts add crunch and nutty flavor, complementing the sesame and ginger notes.