Chinese Chicken Salad

Recipe by evelynathens
READY IN: 30mins




  • 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.
  • 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.
  • In a large skillet over medium-high heat, heat 1 Tbs. oil.
  • 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.
  • 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.
  • Squeeze the cabbage mixture well and add it to the chicken, pour in the dressing, and toss well to combine.
  • Divide among four plates and garnish with the remaining cilantro and the toasted almonds or peanuts.