Kung Pao Chicken Salad
A Chinese-inspired twist on traditional salad, featuring crunchy vegetables and savory chicken. This recipe serves 4-6 people and can be prepared in under 30 minutes.
Ingredients
- ●1 pound chicken breastboneless and skinless
- ●2 tablespoons lightvegetable oil
- ●3 cloves garlicminced
- ●1 medium cucumbersliced
- ●1 medium carrotspeeled and grated
- ●1 cup bean sproutscanned or fresh
- ●1/2 cup cheddar cheeseshredded
Instructions
- 1
1. In a large skillet or wok, heat 1 tablespoon of light over medium-high heat.
- 2
2. Add the chicken to the skillet and cook until browned and cooked through, about 5-7 minutes.
- 3
3. Remove the chicken from the skillet and set aside.
- 4
4. In the same skillet, add the remaining 1 tablespoon of light and the minced garlic.
- 5
5. Cook for 1 minute, until fragrant.
- 6
6. Add the sliced cucumber, grated carrots, and bean sprouts to the skillet.
- 7
7. Cook for 2-3 minutes, until the vegetables are tender-crisp.
- 8
8. Return the cooked chicken to the skillet and stir to combine with the vegetables.
- 9
9. Sprinkle the shredded cheddar cheese over the top and stir to combine.
- 10
10. Serve immediately, garnished with chopped green onions if desired.