• 30 Ratings

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.

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Cook's Notes

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

Reviews

30 Ratings
  • 5 star values: 4
  • 4 star values: 9
  • 3 star values: 11
  • 2 star values: 4
  • 1 star values: 2