Ingredients
Scale
- 1 pound chicken breast, cubed
- 1/4 cup low sodium soy sauce or tamari
- 1 tablespoon minced garlic
- 1-2 tablespoons brown sugar
- 1 tablespoon tahini
- 1 tablespoon toasted sesame oil
- 1 tablespoon rice vinegar
- 2 teaspoons fresh grated ginger
- 1 tablespoon sriracha
- 1 tablespoon sesame seeds
- 3 cups shredded purple cabbage
- 3 cups shredded green cabbage
- 1 cup shredded carrot
- 1 red bell pepper, sliced
- 1/2 cup shelled edamame
- 1/2 cup diced green onion
- 1/2 cup chopped cilantro
- 1/4 cup chopped peanuts
- 3 tablespoons natural creamy peanut butter
- 2 tablespoons rice vinegar
- 2 tablespoons honey
- 1 tablespoon toasted sesame oil
- 2 tablespoons low sodium soy sauce or tamari
- 1 teaspoon fresh grated ginger
- 1 teaspoon minced garlic
- 2 teaspoons sriracha
- 2 tablespoons warm water or more to thin
Instructions
- Cut chicken into 1-inch cubes.
- Whisk together chicken marinade ingredients, add chicken, and let marinate while prepping veggies.
- Whisk together dressing ingredients and set aside.
- Shred cabbage and combine with carrot, bell pepper, edamame, green onion, and cilantro in a large bowl.
- Heat skillet over medium heat, cook chicken until browned, then add remaining marinade and cook until internal temp reaches 165°F.
- Let chicken cool slightly. Toss salad with dressing, add chicken, and combine.
- Garnish with cilantro and sesame seeds. Serve immediately.
Notes
- Swap or add veggies as desired.
- Peanut butter can be replaced with almond butter, sunflower butter, or tahini.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Stovetop and Tossed Salad
- Cuisine: Asian