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Peanut Chicken with Cabbage Slaw

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 http://www.marthastewart.com/315344/peanut-chicken-with-cabbage-slaw
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  • Prep Time 20 minutes
  • Total Time 20 minutes
  • Yield Serves 1

Ingredients

    • 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

Directions

  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.

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