Stir-Fried Chicken Salad

 

{left overs with soba noodles & watercress}

   {salad with mixed greens and watercress}

adapted from Cooking Light

Ingredients

1/4 cup fat-free, less-sodium chicken broth

2 Tbsp. rice wine vinegar

1 Tbsp. Thai fish sauce

1 Tbsp. low-sodium soy sauce

1-2 cloves chopped garlic

2 tsp. brown sugar
1 pound skinless, boneless chicken breast tenders
1 Tbsp. peanut oil 

1-2 red bell peppers, thinly sliced

1-2 large carrots, thinly sliced

fresh ginger  4 cups mixed salad greens {we used watercress and a spring mix)

1/4 cup chopped fresh basil

1/2 cup thinly sliced red onion OR green onion

2 Tbsp. finely chopped unsalted, dry-roasted peanuts

Lime wedges (optional)

Directions

1. In a medium bowl combine chicken broth, vinegar, fish sauce, soy sauce, garlic and sugar.

Add chicken to broth mixture, stirring to coat. Let stand 3 minutes.
  
2. Heat oil in a large nonstick skillet over medium-high heat. Drain chicken, reserving marinade. Add chicken to the pan; cook 4 minutes or until done, stirring frequently. Stir in the reserved marinade. Add bell pepper and carrot, cook 1-2 minutes. Add fresh ginger, to taste. Reduce heat; cook 1 minute or until slightly thickened. Remove pan from heat.

3. Combine greens and basil in a large bowl. Prepare plates by layering salad mixture, chicken and veggies,  and garnishing with green onion and peanuts. Serve immediately. Serve with lime wedges, if desired.

{We had left over chicken & veggies, so the following day we cooked soba noodles and ate the left overs that way)