Tuesday, August 24, 2010
This is another summery recipe that everyone really enjoyed. Sometimes the little ones get a little turned off by the greens, but there was enough other yummy stuff in this dish to keep them distracted. It probably also helps that I like to chop my spinach and lettuce fairly small to make it harder to pick around. :) We loved the flavor on this one!
Click here for printable recipe.
3-4 boneless skinless chicken breasts, cut into thin strips
4 Tbs. soy sauce, divided
1/4-1/2 tsp. crushed red pepper flakes
2 Tbs. olive oil, divided
5 cloves garlic, finely minced
1-1/2 Tbs. peeled fresh ginger, finely chopped
1 large red bell pepper, cut into thin strips
2 medium carrots, cut into thin strips
4 green onions, chopped
1/2 cup orange juice
3 cups Romaine lettuce, chopped
3 cups baby spinach, chopped
3 Tbs. chopped cashews
Directions: In a medium bowl, mix the chicken, 2 tablespoons of soy sauce and red pepper flakes, to taste. Cover and set aside.
Heat 1 tablespoon of oil in a large nonstick skillet over medium-high heat. Add the garlic and ginger and stir-fry for 1-2 minutes or until fragrant and lightly golden.
Add the chicken and saute for 3-4 minutes, or until chicken is tender and cooked through. Transfer to a clean bowl (not the one the raw chicken had previously been in).
Place the remaining 1 tablespoon of oil in the same skillet and heat over medium-high heat. Add the bell pepper and carrots and saute for 3 minutes.
Add the green onions and cook for an additional 2 minutes, or until the vegetables are crisp-tender. Return the chicken and any juices to the skillet. Add the orange juice and the remaining 2 tablespoons soy sauce. Bring to a boil, stirring. Let boil for 30 seconds; remove from heat.
Mix the chopped lettuce and spinach on a large, deep platter or in a wide, shallow bowl. Spoon the chicken mixture over the top. Sprinkle with cashews and serve immediately. Enjoy!