Save to Pinterest 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.
I enjoy making this salad bowl on busy weeknights because it's nutritious and full of flavor with minimal effort.
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 to Pinterest This recipe always brings my family together for a healthy and tasty meal.
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
Nutritional Information
Calories 340 Total Fat 14 g Carbohydrates 17 g Protein 36 g per serving
Save to Pinterest 
This chicken stir-fry salad bowl is a perfect balance of freshness and protein in every bite.
Recipe FAQs
- → What cut of chicken works best for stir-frying?
Skinless chicken breast cut into bite-sized strips cooks quickly and stays tender during stir-frying.
- → How can I keep vegetables crisp when stir-frying?
Stir-fry over medium-high heat for a short time, around 3-4 minutes, to retain crunch and vibrant color.
- → Can I substitute soy sauce for a gluten-free option?
Yes, tamari is a great gluten-free alternative that maintains savory depth without gluten.
- → What are good protein alternatives for a plant-based version?
Firm tofu or tempeh can replace chicken, providing texture and protein in vegetarian variations.
- → How do I make the sesame-ginger dressing more balanced?
The combination of rice vinegar’s acidity, honey’s sweetness, and sesame oil’s nuttiness creates a well-rounded dressing.
- → What nuts work well as toppings in this dish?
Toasted cashews or peanuts add a crunchy texture and complement the sesame flavors nicely.