Peanut Chicken With Cabbage Slaw Recipe

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

Preparation

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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