Ingredients:

  • 1/4 cup Smooth Peanut Butter
  • 3 Tbsp Low-Sodium Soy Sauce
  • 3 Tbsp Unseasoned Rice Vinegar
  • 1 Tbsp Toasted Sesame Oil
  • 1 Tbsp Fresh Lime Juice
  • 2 tsp Honey or Maple Syrup
  • 1 tsp Fresh Ginger, finely grated
  • 1 clove Garlic, finely minced
  • 2 Tbsp Water (for thinning)
  • 5 lbs Chicken Breast, boneless, skinless
  • 1 Tbsp Soy Sauce (or Tamari)
  • 1 Tbsp Olive Oil or Canola Oil
  • Salt and Black Pepper, to taste
  • 1/2 head Napa Cabbage, finely shredded
  • 1/4 head Red Cabbage, finely shredded
  • 2 large Carrots, julienned or shredded
  • 1 large Red Bell Pepper, thinly sliced
  • 4 Spring Onions (Scallions), thinly sliced
  • 1/2 cup Fresh Coriander (Cilantro), roughly chopped leaves
  • 1/2 cup Slivered Almonds, toasted
  • 1 cup Crispy Fried Noodles (optional)
  • 1 tsp Black and White Sesame Seeds (for garnish)

Instructions:

  1. Slice the chicken breasts horizontally into thinner cutlets (about 1/2 inch thick). Season the cutlets lightly with 1 Tbsp of soy sauce, salt, and pepper. Heat oil in a large skillet over medium-high heat. Sear the chicken for 3-5 minutes per side, until fully cooked through (internal temperature 165°F/74°C). Remove, rest for 5 minutes, then slice against the grain into thin strips. Set aside.
  2. In a small bowl or jar, combine the peanut butter, soy sauce, rice vinegar, sesame oil, lime juice, honey, grated ginger, and minced garlic. Whisk vigorously until smooth. If too thick, gradually whisk in the 2 Tbsp of water until it reaches a pourable consistency. Taste and adjust seasoning. Set aside or chill.
  3. Shred the Napa and red cabbage very finely. Julienne the carrots and thinly slice the red bell pepper. Combine the shredded cabbages, carrots, bell pepper, and sliced spring onions in the largest mixing bowl.
  4. Just before serving, drizzle about three-quarters of the prepared dressing over the salad base. Toss the salad thoroughly using tongs. Arrange the tossed salad onto serving plates or transfer it to a large platter. Top with the sliced chicken strips, toasted almonds, crispy noodles (if using), and fresh coriander. Drizzle the remaining dressing over the chicken and sprinkle with sesame seeds. Serve immediately for maximum crunch.