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 go-to for my busy weeknights because it’s packed with flavor and so easy to prepare.
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 loves gathering around this colorful bowl; it’s become a favorite for sharing healthy meals together.
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, chefs 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 dish balances nutrition and flavor perfectly, making lunchtime exciting and satisfying.
Recipe FAQ
- → What type of chicken is best for this stir-fry?
Skinless chicken breast is ideal for tender, lean strips that cook quickly and absorb the marinade flavors well.
- → Can I make this dish gluten-free?
Yes, by substituting tamari for soy sauce, you can keep the dish gluten-free without compromising flavor.
- → How do I achieve the perfect stir-fry texture for vegetables?
Cook vegetables on high heat for a few minutes until just tender but still crisp to maintain vibrant color and texture.
- → Are there vegetarian alternatives for the protein?
Firm tofu or tempeh can replace chicken to create a plant-based version with similar protein content.
- → What dressing ingredients provide the zesty flavor?
The sesame oil, rice vinegar, honey or maple syrup, soy sauce, fresh grated ginger, and toasted sesame seeds combine for a bright, tangy dressing.