RECIPES
Asian Chicken Stir-Fry Salad
by Livestrong_Recipes | Oct 19, 2018
Photo Credit: Jackie Newgent
- PREP
- 15 m
- COOK
- 05 m
- TOTAL
- 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.
INGREDIENTS
SERVES 4
- 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
DIRECTIONS
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.
