Ingredients Jump to Instructions ↓

  1. 1/2 lb boneless, skinless chicken breast, sliced into strips Salt and pepper Sesame oil Grapeseed or canola oil

  2. 1/2 head of Napa cabbage, thinly sliced

  3. 1/2 red bell pepper, thinly sliced

  4. 3-4 scallions, sliced

  5. 1 carrot, julienned

  6. 1/2 cup loosely packed cilantro leaves, chopped

  7. 2 Tbsp sesame seeds, toasted Dressing:

  8. 2 Tbsp tamari (use gluten-free tamari for gluten-free version)

  9. 2 Tbsp dark sesame oil

  10. 2 Tbsp seasoned rice vinegar (or plain rice vinegar with a teaspoon of sugar)

  11. 1 Tbsp grapeseed or canola oil

  12. 1 teaspoon fresh grated ginger

  13. 1 clove garlic, minced

  14. 1/2 teaspoon chili pepper flakes

Instructions Jump to Ingredients ↑

  1. Method 1 Sprinkle chicken strips with a little salt and pepper and cook them in a small skillet with a little bit of water (just enough so the chicken doesn't stick). Cover and cook until cooked through (3-5 minutes), turning the pieces over half way through cooking. Drain and set aside.

  2. In a large salad bowl, whisk together the dressing ingredients. Adjust to taste. Add the chicken and salad ingredients and toss well. (If you don't have toasted sesame seeds for the salad, add a tablespoon of tahini or peanut butter to the dressing before tossing.) Yield: Serves 4.


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