Peanut Chicken with Cabbage Slaw

Prep Time:
20 mins
Total Time:
20 mins

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.


  • 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


  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.

Cook's Notes

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

Related Articles