- 2 (8 ounce) skinless, boneless chicken breast halves, cut into thin strips
- 3 tablespoons light soy sauce
- 1 (2 inch) piece fresh ginger, peeled and finely chopped
- 1 tablespoon chopped fresh tarragon
- 1 tablespoon brown sugar
- salt and ground black pepper to taste
- 1 tablespoon vegetable oil
- 1 cup unsalted cashews
- 2 large carrots, peeled and cut into matchstick-size pieces
- 1 head cabbage, sliced
- 1 cup baby kale
- 1 tablespoon sesame oil
- Place chicken in a large bowl. Whisk soy sauce, ginger, tarragon, and brown sugar together in a bowl; pour over chicken. Cover bowl with plastic wrap and marinate in refrigerator, 2 to 4 hours.
- Remove chicken from marinade with a slotted spoon, reserving marinade.
- Heat vegetable oil in a skillet over medium-high heat; saute chicken until no longer pink in the center, about 5 minutes. Add marinade; bring to a boil for 3 minutes. Stir cashews and carrots into chicken.
- Arrange cabbage and baby kale on 4 plates. Drizzle sesame oil over each cabbage-kale serving; top with chicken mixture.