Ingredients:

  • 1 lb boneless, skinless chicken breast, cut into 1-inch cubes
  • 2 tbsp avocado oil
  • 2 tbsp soy sauce
  • 1 tbsp freshly grated ginger
  • 2 cloves garlic, minced
  • 1/2 tsp black pepper
  • 1/2 cup Greek yogurt
  • 2 tbsp fresh lime juice
  • 1 tbsp sriracha
  • 1 tbsp honey
  • 1 tsp toasted sesame oil
  • 1/4 tsp salt
  • 4 cups shredded green cabbage
  • 1 cup shredded carrots
  • 1 red bell pepper, thinly sliced
  • 3 green onions, sliced
  • 1/4 cup toasted slivered almonds

Instructions:

  1. Prep the vegetables. In a large mixing bowl, combine the shredded cabbage, shredded carrots, sliced red bell pepper, and sliced green onions. Set these aside.
  2. Heat the pan. Pour 2 tbsp avocado oil into a wok or heavy skillet over high heat. Wait until the oil is shimmering.
  3. Sear the chicken. Add chicken cubes in a single layer. Leave them undisturbed for 2-3 minutes until a brown crust forms.
  4. Add aromatics. Stir in the minced garlic, grated ginger, soy sauce, and black pepper. Toss and cook for 3-5 minutes until the chicken is glazed and cooked through.
  5. Rest the meat. Remove the pan from the heat and let the chicken rest for 3 minutes. Note: This keeps the juices inside the meat.
  6. Whisk the dressing. In a small bowl, combine Greek yogurt, lime juice, sriracha, honey, sesame oil, and salt. Mix until the texture is velvety.
  7. Dress the greens. Pour the creamy dressing over the vegetable base and toss to coat every piece thoroughly.
  8. Combine and finish. Fold in the rested stir fry chicken. Top with toasted slivered almonds just before serving.