Ingredients Jump to Instructions ↓

  1. 1 pound(s) skinless, boneless chicken thighs , timmed of fat 2 teaspoon(s) vegetable oil 1 teaspoon(s) lower-sodium fish sauce 3 tablespoon(s) lower-sodium fish sauce 1/4 cup(s) fresh lime juice 1 clove(s) garlic , crushed with press 1/2 teaspoon(s) light brown sugar 1/4 teaspoon(s) Asian chili sauce (Sriracha) 1 head(s) green cabbage , trimmed and cored 1 medium red onion 3 hearts romaine lettuce 1/2 cup(s) packed fresh cilantro leaves , plus additional for garnish 1/2 cup(s) packed fresh mint leaves , plus additional for garnish 3 tablespoon(s) roasted unsalted peanuts

Instructions Jump to Ingredients ↑

  1. Heat large ridged grill pan on medium until hot. In large bowl, toss chicken thighs with vegetable oil and 1 teaspoon fish sauce until evenly coated. Working in batches if necessary, cook chicken 7 to 9 minutes or until juices run clear when pierced with tip of knife, turning once. Transfer chicken to plate. Cool slightly; cut into 1/2-inch chunks. Meanwhile, in large bowl, whisk lime juice, garlic, sugar, chili sauce, and remaining fish sauce until combined. Thinly slice cabbage and add to bowl with dressing. Toss to coat evenly. Let stand while preparing remaining ingredients. Meanwhile, thinly slice onion and coarsely chop lettuce, cilantro, and mint; add to bowl with cabbage. Chop peanuts and add to bowl, along with chicken and any juices. Toss to combine. Garnish with additional cilantro and mint.


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