Total Time
30mins
Prep 25 mins
Cook 5 mins

By Susie Middleton, Fine Cooking Issue #51.

Ingredients Nutrition

Directions

  1. In a bowl, combine the cabbage, carrots, scallions, 1 teaspoons soy sauce, 1 teaspoons sugar, and a big pinch of salt. Set aside for 20 minutes, tossing occasionally.
  2. In a small food processor, chop the garlic and ginger. Scrape the bowl with a spatula, add the 1/4 cup cilantro and chop thoroughly. Scrape the bowl, add the peanut butter, 1 Tbs. hot water, the lemon juice, 1 Tbs. oil, 3 Tbs. soy sauce, and 2-1/2 teaspoons sugar. Pulse until well combined, scraping the bowl as needed.
  3. In a large skillet over medium-high heat, heat 1 Tbs. oil.
  4. Season the chicken pieces with salt and put them in the hot pan (in batches, if necessary). Cook on one side until the edges are white (1 to 2 minutes); turn and cook until just firm, another 1 to 2 minutes.
  5. Transfer to a cutting board and stack them in one or two piles; let rest for 3 to 4 minutes. Slice the chicken into generous 1/4-inch strips and put them in a large bowl.
  6. Squeeze the cabbage mixture well and add it to the chicken, pour in the dressing, and toss well to combine.
  7. Divide among four plates and garnish with the remaining cilantro and the toasted almonds or peanuts.
Most Helpful

4 5

Very tasty indeed. There was way more dressing than I wanted and the chicken was scaled back to 6 oz making this the perfect size for the 2 of us. Made for Culinary Quest 2014.

5 5

Loved it . . . I did make a couple of (big) changes; we're leaving town for a few days and wanted to use up what I had on hand. Used green cabbage instead of red and substituted shrimp for the chicken. Delicious! Made for ZWT#6 Family Picks. Thanks Ev!

5 5

Great salad! I used a store bought rotisserie chicken so that made this super quick. The dressing is delicious!! Wonderful flavor combination. Great lunch. Made for ZWT 6.