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Vietnamese Chicken Salad

Ingredients
  • 1 skinless and boneless chicken breast
  • 3/4 teaspoon chile paste
  • 1 clove garlic, minced
  • 1 1/2 tablespoons sugar
  • 1 tablespoon rice-wine vinegar
  • 3 tablespoons freshly squeezed lime juice
  • 2 tablespoons Asian fish sauce (nam pla)
  • 3 tablespoons peanut oil
  • 6 cups (12 ounces) savoy cabbage, shredded
  • 1/2 cup fresh mint leaves, julienned
  • 1/2 cup fresh cilantro leaves, julienned, plus sprigs for garnish
  • 1 small red onion, thinly sliced lengthwise
  • 1 fresh red or green small hot chile pepper
  • 1/2 seedless cucumber, julienned
  • 2 large carrots, peeled, julienned
  • 1 red bell pepper, julienned
  • 1/3 cup roughly chopped peanuts, roasted
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