Saigon Chicken Salad

Ingredients

• Servings: 4
• 8 boneless skinless chicken thighs
• 1 teaspoon sesame oil
• 1 tablespoon soy sauce
• 1 cup roasted peanuts, unsalted
• 4 cups savoy cabbage or to taste green cabbage, sliced
• 1 carrot, grated
• 1 red pepper, thinly sliced
• 2 green onions, chopped
• 1/2 cup cilantro, chopped
• 1 tablespoon brown sugar
• 1 clove garlic, crushed
• 1/4 teaspoon hot pepper sauce
• 1/4 cup lime juice
• 2 tablespoons soy sauce
• 2 tablespoons rice wine vinegar

Recipe

• 1 combine dressing ingredients and mix well.
• 2 in a large bowl, combine vegetables and toss with half the dressing.
• 3 divide vegetables onto 4 plates.
• 4 in a non-stick skillet, heat sesame oil over medium heat. add chicken and stir-fry for 3 minutes.
• 5 add soy sauce, reduce heat and continue stir-frying until the soy sauce is absorbed and the chicken is no longer pink inside. stir in peanuts.
• 6 top each plate of vegetables with warm chicken and peanuts.
• 7 drizzle with remaining dressing.
• 8 serve immediately.