Ingredients Meat & Poultry Chicken Chicken Breast Recipes Peanut Chicken with Cabbage Slaw 3.3 (30) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Prep Time: 20 mins Total Time: 20 mins Servings: 1 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. 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 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. Cook's Notes Toss the chicken with the peanut sauce. Refrigerate chicken and slaw separately. Rate it Print