Pin 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 favorite in my household because of its fresh flavors and effortless preparation time.
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.
- Stir-Fry 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.
- Serve:
- Drizzle with the sesame-ginger dressing. Sprinkle with nuts, coriander, and sesame seeds. Serve immediately.
Pin This salad bowl always brings my family together around the table, sharing laughs and enjoying a nutritious meal.
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.
Nutritional Information
Calories: 340 Total Fat: 14 g Carbohydrates: 17 g Protein: 36 g (per serving)
Pin Enjoy this wholesome meal packed with flavors and nutrients any day of the week.
Recipe FAQ
- → Can I substitute chicken with plant-based protein?
Yes, firm tofu or tempeh work well as alternatives for a vegetarian or vegan option.
- → What vegetables provide the best texture in this dish?
Bell peppers, carrots, and sugar snap peas add vibrant color and a crisp, fresh crunch when stir-fried gently.
- → How do I prevent the chicken from drying out during cooking?
Marinate the chicken beforehand and cook it over medium-high heat for just 5–7 minutes until golden and cooked through.
- → Can I make this dish gluten-free?
Use tamari instead of soy sauce to keep the dish gluten-free without sacrificing flavor.
- → What is the purpose of the sesame-ginger dressing?
The dressing adds a zesty, nutty flavor that complements the stir-fried chicken and fresh vegetables, enhancing the overall taste experience.
- → What toppings add texture and flavor?
Toasted cashews or peanuts and fresh coriander brighten the bowl with crunch and herbal notes.