Easy Asian Chopped Salad Kit Stir Fry
Let’s shortcut our way to 30 minute meal greatness today, by jazzing up an Asian chopped salad kit and turning it into Easy Asian Chopped Salad Kit Stir Fry!
Servings 4
Equipment
Ingredients
- 1 tablespoon canola oil
- 1 teaspoon sesame oil
- 1 lb boneless skinless chicken breast trimmed and chopped
- 8 oz mushrooms sliced
- 1 sweet bell pepper diced
- 2 teaspoon minced garlic about 4 small cloves
- 1 Asian chopped salad kit
- ¼ cup soy sauce
- ¼ teaspoon crushed red pepper
- Sea salt to taste
Instructions
- Clean and slice the mushrooms, trim the chicken and chop it into bite-sized chunks, and dice up the bell pepper.
- Heat both the canola and sesame oils in a large skillet over medium-high heat for one minute. Add the chicken and mushrooms and stir-fry for three minutes over medium-high heat, stirring occasionally.
- Add the bell pepper and garlic, and stir fry for another three minutes.
- Stir in the veggie portion of the salad kit, then continue to stir fry for another 2-3 minutes or until the cabbage from the salad has softened to your liking. (Mine is quite wilted in by the end, but that’s because the kids are more likely to eat it that way — leave yours a little crisper if desired.)
- Stir in the soy sauce, the dressing packet from the salad, crushed red pepper, and sea salt, until everything is nicely combined and heated through. Taste, and add a little additional sea salt and/or soy sauce, if desired.
- Serve this chicken & veggie stir fry dish topped with the crispy wonton strips and sliced almonds from the salad kit. Enjoy your salad kit stir fry either on its own, or over cooked rice.
Notes
Just serve this with a simple stir fried side, such as these easy garlic green beans with soy sauce, to make a complete dinner for a family of four!