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Asian Chicken Stir-Fry Salad

by Livestrong_Recipes  |  Oct 19, 2018

Asian Chicken Stir-Fry Salad
Photo Credit: Jackie Newgent
  1. PREP
  2. 15 m
  • COOK
  • 05 m
  • 20 m

No rice is require for this carb-friendly meal. And because this slaw bursts with cabbage, it contains loads of vitamins K, C and B-6. The glucosinolates in cabbage can also help prevent certain types of cancer, including both colon and prostate cancers.



  • 2 tbsp Lime Juice
  • 1 tbsp Sesame Oil, Toasted, Unrefined
  • 1 tbsp Tamari Soy Sauce
  • 1 tbsp Coconut Nectar
  • 14 oz Coleslaw Mix
  • 10 oz Organic Boneless Chicken Breast
  • 1/4 tsp Sea Salt
  • 1 tbsp Peanut Oil
  • 1 Red Bell Pepper (large)
  • 1/2 medium red onion
  • 1/4 cup Peanuts, valencia, oil-roasted, with salt
  • 3 tbsp Fresh Cilantro Leaves


1 In a liquid measuring cup, whisk together lime juice, sesame oil, soy sauce, and coconut nectar (or honey). Set aside.
2 Add coleslaw mix (shredded green cabbage and carrots) to a serving bowl. Set aside.
3 Slice chicken into thin bite-size strips; sprinkle with the salt.
4 Heat peanut oil (or grapeseed oil) in a large stick-resistant skillet or wok over high. Add chicken, bell pepper, and onion and stir-fry until chicken is well done, about 4 minutes.
5 Top coleslaw mix with stir-fry. Sprinkle with sesame-lime vinaigrette, peanuts, and cilantro.
6 Toss to serve while stir-fry is warm. If desired, serve with gochujang or other hot sauce on the side.