Warm stir-fried chicken salad
This salad is an interesting mix of fruit, vegetables, meat and nuts. What more could you ask for on one plate!
Warm stir-fried chicken salad recipe
Serves: 4 persons
Prep time: 15 mins
Cooking time: 15 mins
Total time: 30 mins
Ingredients
- 2 chicken breasts without the skin
- 1 Chinese lettuce
- ½ frisée lettuce
- 4 oz (115g) of unsalted cashew nuts
- 2 carrots, cut into strips
- 3 tbsp of light soy sauce
- 1 tbsp of chopped fresh tarragon
- 1 tbsp of sunflower oil
- 1 tbsp of sugar
- 2 inch (5cm) piece of finely chopped
- Fresh ginger
- Salt and pepper
Method
- Cut the chicken into thin strips and place in a shallow bowl.
- Mix together the soy sauce, chopped tarragon, ginger, sugar and salt and pepper.
- Pour the mixture evenly over the chicken strips, cover with cling-film and leave to marinate for 3 to 4 hours in the refrigerator.
- Towards the end of this time slice the Chinese lettuce and the frisée and arrange on a serving plate.
- Remove the chicken from the fridge and heat the oil in a wok or large frying pan.
- As soon as the oil is hot enough add the chicken and stir-fry for 5 minutes.
- Add the marinade to the wok and continue to cook for a further 3 minutes.
- Add the carrot strips and cashew nuts and cook for 1 minute.
- Transfer the chicken onto the salad leaves and serve immediately.
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