Warm Asian Chopped Chicken Salad
- Prep Time:
- 15 min
- Cooking Time:
- 15 min
- Serves:
- 4
Ingredients
2 skinless, boneless chicken breasts
3 Tbsp. Sesame oil, divided
2 Tbsp. GF tamari sauce
2 Tbsp. Liquid honey
1 Tbsp. Minced ginger
1 large garlic clove, minced
1/2 medium cabbage, thinly sliced (about 4 cups)
1 large carrot, julienned or shaved with a vegetable peeler
1 small onion, halved and thinly sliced
2 cups small broccoli florets
Instructions
- Lay the chicken breasts between 2 sheets of plastic wrap and using the flat side of a meat tenderizer bash to flatten them
- In a large bowl combine 1 tablespoon of sesame oil, tamari sauce, honey, ginger and garlic. Add the chicken and coat well with the marinade. Place in the fridge for 5 minutes
- Heat a wok or large non-stick frying pan over medium heat. Add 1 tablespoon of sesame oil and the chicken, cook 4 - 5 minutes per side, or until cooked through. Place the chicken on a plate and cover with foil. Once the chicken is slightly cooled slice the pieces into thin strips
- Heat the same wok without cleaning it over medium-high heat. Add remaining 1 tablespoon of sesame oil and the leftover marinade from the chicken. Add cabbage, carrots, onions and broccoli florets, stir-fry until everything is well coated with the marinade and heated through about 3 minutes
- To serve; divide warm vegetables into 4 bowls and top with sliced chicken. Enjoy!
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