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  4. Spicy Peanut Asian Slaw With Grilled Chicken
Spicy Peanut Asian Slaw with Grilled Chicken

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Ingredients

  • 1 lb boneless, skinless chicken breasts
  • 1/2 head of green cabbage, thinly sliced
  • 1/2 head of red cabbage, thinly sliced
  • 2 carrots, julienned
  • 1 red bell pepper, thinly sliced
  • 1/2 cup chopped cilantro
  • 1/4 cup chopped peanuts
  • 1/4 cup creamy peanut butter
  • 3 tablespoons soy sauce
  • 2 tablespoons rice vinegar
  • 2 tablespoons honey
  • 1 tablespoon sesame oil
  • 1 tablespoon sriracha
  • 2 cloves garlic, minced
  • 1 teaspoon grated ginger
  • Salt and pepper to taste

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Spicy Peanut Asian Slaw with Grilled Chicken

Created by: Howcan Team

Ingredients

  • 1 lb boneless, skinless chicken breasts
  • 1/2 head of green cabbage, thinly sliced
  • 1/2 head of red cabbage, thinly sliced
  • 2 carrots, julienned
  • 1 red bell pepper, thinly sliced
  • 1/2 cup chopped cilantro
  • 1/4 cup chopped peanuts
  • 1/4 cup creamy peanut butter
  • 3 tablespoons soy sauce
  • 2 tablespoons rice vinegar
  • 2 tablespoons honey
  • 1 tablespoon sesame oil
  • 1 tablespoon sriracha
  • 2 cloves garlic, minced
  • 1 teaspoon grated ginger
  • Salt and pepper to taste

Instructions

  • Preheat grill to medium-high heat.
  • Season the chicken breasts with salt and pepper. Grill for 6-7 minutes per side, or until fully cooked. Remove from grill and let rest for 5 minutes before slicing.
  • In a large bowl, combine the green cabbage, red cabbage, carrots, red bell pepper, and cilantro.
  • In a separate bowl, whisk together the peanut butter, soy sauce, rice vinegar, honey, sesame oil, sriracha, garlic, and ginger to make the spicy peanut dressing.
  • Pour the dressing over the cabbage mixture and toss to coat evenly.
  • Divide the slaw onto plates and top with the grilled chicken slices.
  • Garnish with chopped peanuts and serve immediately.
Main CourseSalad
Asian

Originating in Southeast Asia, Asian slaw with grilled chicken and spicy peanut dressing is a fusion of vibrant flavors and textures. This dish combines the crunch of fresh vegetables with the smoky char of grilled chicken, all tied together with a zesty and creamy peanut dressing. Renowned chefs like David Chang and Roy Choi have popularized this dish in their Asian-inspired restaurants, infusing it with their own unique twists. The key to a stellar Asian slaw lies in the balance of sweet, spicy, and tangy flavors in the peanut dressing, as well as the perfect grill marks on the chicken. For an authentic experience, visit bustling street food markets in Thailand or Vietnam, where vendors expertly prepare this dish with a fiery kick.

35 min

|

4

|

450 calories

Instructions

  • Preheat grill to medium-high heat.
  • Season the chicken breasts with salt and pepper. Grill for 6-7 minutes per side, or until fully cooked. Remove from grill and let rest for 5 minutes before slicing.
  • In a large bowl, combine the green cabbage, red cabbage, carrots, red bell pepper, and cilantro.
  • In a separate bowl, whisk together the peanut butter, soy sauce, rice vinegar, honey, sesame oil, sriracha, garlic, and ginger to make the spicy peanut dressing.
  • Pour the dressing over the cabbage mixture and toss to coat evenly.
  • Divide the slaw onto plates and top with the grilled chicken slices.
  • Garnish with chopped peanuts and serve immediately.
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