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. Toss the chicken with the peanut sauce. Refrigerate chicken and slaw separately.
Everyday Food, December 2006
- Prep Time 20 minutes
- Total Time 20 minutes
- Yield Serves 1
- 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
- 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.
- 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.
- Make sauce: In a small bowl, stir together peanut butter, soy sauce, and remaining teaspoon vinegar; if necessary, thin with water.
- 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.
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