This Asian-inspired salad uses plant-based protein, teriyaki sauce and chopped fresh veggies to create a fit, fresh and fast dinner solution.
Course:
Main Dish
Cuisine:
Asian
Servings: 3Servings
Ingredients
1bag Gardein Teriyake Chick'n Strips
2teaspoons olive oil
1 cup chopped carrots
1 cup chopped jicama
1 cup shelled edamame beans
1/2cup chopped red onion
2ouncescashews
3tablespoons Sriracha sauceif desired
Instructions
Heat olive oil on medium-sized skillet over medium-high heat. Add thawed chick'n strips and cook for about 5 minutes, flipping once. Remove from heat. Add thawed sauce packet to skillet to coat strips.
Toss carrots, jicama, edamame beans and onion into skillet and stir quickly to coat veggies with sauce, yet not heat them.
Divide chicken and veggies among three plates and sprinkle with cashews. Drizzle with Sriracha sauce, if desired.