Pin 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 have enjoyed making this salad bowl for family gatherings because it’s both nourishing and flavorful, always receiving great feedback.
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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)
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Instructions
- Marinate the chicken:
- In a bowl, combine chicken strips with soy sauce, sesame oil, ginger, and garlic. Toss to coat and let marinate for 10 minutes.
- Cook the chicken:
- Heat a large non-stick skillet or wok over medium-high heat. Add the marinated chicken and stir-fry for 57 minutes until golden and cooked through. Remove and set aside.
- Stir-fry vegetables:
- In the same pan, add bell peppers, carrots, and sugar snap peas. Stir-fry for 34 minutes until just tender but still crisp.
- Prepare dressing:
- In a small bowl, whisk together all dressing ingredients.
- Assemble salad bowls:
- Divide baby spinach and cucumber among 4 bowls. Top with cooked chicken, stir-fried vegetables, and spring onions.
- Serve:
- Drizzle with the sesame-ginger dressing. Sprinkle with nuts, coriander, and sesame seeds. Serve immediately.
Pin This recipe often brings the family together as we share meals loaded with fresh, wholesome ingredients and good conversation.
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Variations
Swap chicken for tofu or tempeh to make a vegetarian version without sacrificing protein content.
Serving Suggestions
Serve this salad bowl with a side of steamed jasmine rice or quinoa for a more filling meal.
Storage Tips
Store dressing separately and assemble just before eating to keep vegetables fresh and crisp.
Pin 
This high-protein salad bowl is a delicious and healthy choice for any meal.
Recipe Q&A
- → How do I make the chicken tender in this stir-fry?
Marinate the chicken strips in soy sauce, sesame oil, grated ginger, and garlic for at least 10 minutes before stir-frying to enhance tenderness and flavor.
- → Can I substitute any vegetables in the stir-fry?
Yes, feel free to use other crisp vegetables like broccoli, snap peas, or zucchini to suit your taste and provide a variety of textures.
- → Is this dish suitable for gluten-free diets?
Yes, substituting regular soy sauce with tamari ensures the dish remains gluten-free without sacrificing flavor.
- → What is the best way to prepare the sesame-ginger dressing?
Whisk together rice vinegar, sesame oil, soy sauce or tamari, honey or maple syrup, grated ginger, and toasted sesame seeds until well combined for a balanced dressing.
- → Can nuts in the topping be replaced for allergies?
Absolutely, omit nuts or use roasted chickpeas for crunch while avoiding common allergens like cashews or peanuts.
