Ingredients Jump to Instructions ↓

  1. 1 tablespoon vegetable oil

  2. 1 boneless, skinless chicken breast half (about 6 ounces)

  3. Coarse salt and ground pepper

  4. 4 teaspoons rice vinegar

  5. 1 teaspoon sugar

  6. 1 teaspoon toasted sesame oil

  7. 1 cup shredded cabbage

  8. 2 scallions, thinly sliced on the diagonal

  9. 1 small carrot, shredded

  10. 1 teaspoon grated peeled fresh ginger

  11. 1 tablespoon smooth peanut butter

  12. 1 teaspoon reduced-sodium soy sauce

Instructions Jump to Ingredients ↑

  1. « » In a small skillet, heat vegetable oil over medium. Season chicken with salt and pepper; cook until browned and opaque throughout, about 6 minutes per side.

  2. Meanwhile, make slaw: In a medium bowl, whisk 3 teaspoons vinegar, sugar, and sesame oil. Add cabbage, scallions, carrot, and ginger; toss to combine. Set aside.

  3. Make sauce: In a small bowl, stir together peanut butter, soy sauce, and remaining teaspoon vinegar; if necessary, thin with water.

  4. Mound slaw on a serving plate. Thinly slice chicken crosswise on the diagonal. Place alongside slaw; spoon a little sauce on the plate, and serve remaining sauce on the side.


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