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Peanut Chicken with Cabbage Slaw


Our take on takeout -- with ginger, soy, and sesame in the mix -- is better tasting and better for you. No chopsticks needed. Fix a double batch tonight, and bring some for lunch tomorrow; its good hot or cold.

  • Prep:
  • Total Time:
  • Servings: 1

Source: Everyday Food, December 2006


  • 1 tablespoon vegetable oil
  • 1 boneless, skinless chicken breast half (about 6 ounces)
  • Coarse salt and ground pepper
  • 4 teaspoons rice vinegar
  • 1 teaspoon sugar
  • 1 teaspoon toasted sesame oil
  • 1 cup shredded cabbage
  • 2 scallions, thinly sliced on the diagonal
  • 1 small carrot, shredded
  • 1 teaspoon grated peeled fresh ginger
  • 1 tablespoon smooth peanut butter
  • 1 teaspoon reduced-sodium soy sauce


  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.

Cook's Notes

Toss the chicken with the peanut sauce. Refrigerate chicken and slaw separately.

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