Ingredients
Scale
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
- 1/2 cup peanut butter (smooth or crunchy)
- 1/4 cup soy sauce (or tamari for gluten-free)
- 2 tablespoons rice vinegar
- 2 tablespoons honey
- 1 tablespoon sesame oil
- 1 tablespoon lime juice
- 1 clove garlic, minced
- 1/2 red onion, thinly sliced
- 1 cup shredded carrots
- 1 cup shredded green cabbage
- 1 red bell pepper, thinly sliced
- 1/2 cup chopped cilantro
- 1/4 cup chopped roasted peanuts, for garnish
- Optional: 1-2 red chili peppers, finely minced (for extra heat)
Instructions
- Step 1: Marinate the chicken. In a medium bowl, whisk together soy sauce, honey, sesame oil, lime juice, and minced garlic. Add the chicken and toss to coat. Let it marinate for at least 15 minutes (or up to 2 hours in the refrigerator).
- Step 2: Cook the chicken. Heat a large skillet or wok over medium-high heat. Add the marinated chicken and cook, stirring occasionally, until cooked through and lightly browned (about 5-7 minutes). Remove from heat and set aside.
- Step 3: Make the peanut dressing. In a small bowl, whisk together peanut butter, rice vinegar, and 2 tablespoons of water (or more, if needed, to reach desired consistency). Whisk until smooth and creamy.
- Step 4: Assemble the salad. In a large bowl, combine the cooked chicken, red onion, shredded carrots, shredded green cabbage, and red bell pepper. Pour the peanut dressing over the salad and toss gently to coat.
- Step 5: Garnish and serve. Sprinkle with chopped cilantro and roasted peanuts. Serve immediately and enjoy! Optional: Add the chili peppers for extra spice.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- For reheating, gently warm the salad in a microwave or skillet to avoid overcooking the chicken and wilting the vegetables.
- Serve this vibrant salad alongside warm jasmine rice or as a filling for lettuce wraps for a complete and satisfying meal.
- To enhance the peanut butter’s flavor, toast the peanuts briefly in a dry pan before adding them to the dressing for a deeper, more nuanced taste.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American