A vibrant and quick culinary creation that balances fresh textures with savory, umami-rich flavors. Tender chicken and crisp vegetables mingle in a dance of delightful taste and satisfying nourishment.

Follow The Directions

01

Step

In a large bowl, combine the sliced chicken with soy sauce, minced ginger, chopped tarragon, and brown sugar. Ensure the chicken is well coated. Cover and marinate in the refrigerator for 2 to 4 hours. (Marinating Time: 120-240 minutes)

02

Step

Remove the chicken from the marinade using a slotted spoon, reserving the marinade. (Prep Time: 5 minutes)

03

Step

Heat vegetable oil in a large skillet or wok over medium-high heat. Sauté the chicken until it is cooked through and lightly browned, approximately 5 minutes. (Cook Time: 5 minutes)

04

Step

Pour the reserved marinade into the skillet and bring to a simmer. Cook for 3 minutes, allowing the sauce to reduce slightly and thicken. Stir in the cashews and julienned carrots, ensuring they are evenly coated in the sauce. (Cook Time: 3 minutes)

05

Step

Arrange the sliced cabbage and baby kale on individual serving plates. Drizzle sesame oil over the cabbage and kale. Top each serving with the warm chicken mixture, distributing evenly. Serve immediately. (Prep Time: 5 minutes)

Addie Smitham

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