Sesame Chicken Stir Fry Salad
Elevate your salad game with this vibrant Sesame Chicken Stir Fry Salad, a perfect fusion of bold Asian flavors and fresh, crispy textures. Tender, golden-brown chicken strips are marinated in a savory blend of soy sauce, sesame oil, honey, and aromatic ginger and garlic, then stir-fried to perfection alongside colorful broccoli, bell peppers, and carrots. Served atop a bed of crisp mixed greens and drizzled with sesame oil, this salad is garnished with toasted sesame seeds and green onions for a delightful crunch. Quick to prepare in just 35 minutes, this dish is wholesome, satisfying, and perfect for a light dinner or meal prep. Ideal for fans of Asian-inspired salads, this recipe is as beautiful as it is delicious!
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Recipe Information
Ingredients
- 2 pieces Boneless, skinless chicken breasts
- 3 tablespoons Soy sauce
- 2 tablespoons Sesame oil
- 1 tablespoon Honey
- 2 pieces Garlic cloves, minced
- 1 teaspoon Fresh ginger, grated
- 1 teaspoon Cornstarch
- 2 tablespoons Vegetable oil
- 2 cups Broccoli florets
- 2 pieces Bell peppers, thinly sliced
- 1 cup Carrots, julienned
- 4 cups Mixed salad greens
- 2 teaspoons Sesame seeds, toasted
- 2 pieces Green onions, sliced
- 1 tablespoon Rice vinegar
- 0.5 teaspoons Chili flakes (optional)
Instructions
Slice the chicken breasts into thin strips and set aside.
In a small bowl, whisk together 2 tablespoons of soy sauce, 1 tablespoon of sesame oil, honey, minced garlic, grated ginger, and cornstarch to create a marinade.
Toss the chicken strips in the marinade and let it sit for 10 minutes.
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.
Add the marinated chicken to the skillet and cook for 5-6 minutes until the chicken is golden brown and fully cooked. Remove from the pan and set aside.
In the same skillet, add the remaining 1 tablespoon of vegetable oil.
Stir-fry the broccoli florets, bell peppers, and carrots for 4-5 minutes until they are tender but still crisp.
Return the cooked chicken to the skillet with the vegetables. Add the remaining 1 tablespoon of soy sauce, rice vinegar, and optional chili flakes. Stir to combine and cook for an additional 1-2 minutes.
In a large salad bowl, arrange the mixed salad greens.
Spoon the chicken and vegetable stir-fry over the greens.
Drizzle with the remaining 1 tablespoon of sesame oil.
Sprinkle toasted sesame seeds and sliced green onions on top for garnish.
Serve immediately and enjoy your fresh Sesame Chicken Stir Fry Salad!
Nutrition Facts
Calories |
348 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.7 g | 23% | |
| Saturated Fat | 3.1 g | 15% | |
| Polyunsaturated Fat | 7.0 g | ||
| Cholesterol | 74 mg | 25% | |
| Sodium | 550 mg | 24% | |
| Total Carbohydrate | 17.4 g | 6% | |
| Dietary Fiber | 4.3 g | 15% | |
| Total Sugars | 8.9 g | ||
| Protein | 31.5 g | 63% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 85 mg | 7% | |
| Iron | 2.4 mg | 14% | |
| Potassium | 618 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
