Ingredients
Chicken Marinade
- 1 pound chicken breast, cut into 1-inch cubes
- 1/4 cup low sodium soy sauce or tamari
- 1 tablespoon minced garlic
- 1-2 tablespoons brown sugar (depending on preference)
- 1 tablespoon tahini
- 1 tablespoon toasted sesame oil
- 1 tablespoon rice vinegar
- 2 teaspoons fresh grated ginger
- 1 tablespoon sriracha
- 1 tablespoon sesame seeds
Vegetables
- 3 cups shredded purple cabbage
- 3 cups shredded green cabbage
- 1 cup shredded carrot
- 1 red bell pepper, sliced into strips
- 1/2 cup shelled edamame
- 1/2 cup diced green onion
- 1/2 cup chopped cilantro, plus more for garnish
Dressing
- 3 tablespoons natural creamy peanut butter
- 2 tablespoons rice vinegar
- 2 tablespoons honey
- 1 tablespoon toasted sesame oil
- 2 tablespoons low sodium soy sauce or tamari
- 1 teaspoon fresh grated ginger
- 1 teaspoon minced garlic
- 2 teaspoons sriracha
- 2 tablespoons warm water (or more as needed to thin)
Garnish
- 1/4 cup chopped peanuts
- Additional cilantro
- Sesame seeds
Instructions
- Cut chicken: Cut the chicken breast into small cubes, about 1 inch in size to ensure even cooking and easy bites.
- Whisk marinade: In a shallow bowl, whisk together soy sauce, garlic, brown sugar, tahini, toasted sesame oil, rice vinegar, fresh grated ginger, sriracha, and sesame seeds. Add the chicken cubes and let them marinate while prepping the vegetables and dressing.
- Whisk dressing: In a separate bowl, whisk together the peanut butter, rice vinegar, honey, toasted sesame oil, soy sauce, grated ginger, minced garlic, sriracha, and warm water to create a smooth, creamy dressing. Adjust the consistency with more warm water if needed. Set aside.
- Shred veggies: Use a mandoline or a sharp knife to shred the purple cabbage, green cabbage, and carrots finely. Prepare the red bell pepper by slicing into strips. Dice the green onion and chop the cilantro.
- Combine vegetables: Place all shredded cabbage, carrots, red bell pepper strips, shelled edamame, diced green onion, and chopped cilantro into a large salad bowl. Toss to combine evenly.
- Cook chicken: Heat a skillet over medium heat with a splash of oil. Add the marinated chicken cubes, reserving the leftover marinade. Sear the chicken, cooking on all sides for approximately 3 minutes or until marginally browned.
- Add marinade and finish cooking: Pour the remaining marinade into the skillet with the chicken. Continue cooking until the chicken reaches an internal temperature of 165°F and the marinade thickens into a glossy sauce coating the chicken.
- Let chicken cool: Remove the chicken from heat and allow it to cool slightly to avoid wilting the salad when added.
- Toss salad: Toss the vegetable mixture with the prepared peanut dressing using as much or as little dressing as preferred for desired creaminess.
- Combine and serve: Add the cooked chicken to the tossed salad and gently combine. Garnish with additional chopped peanuts, cilantro, and sesame seeds for extra texture and flavor. Serve immediately.
Notes
- You can substitute chicken breast with thigh meat for a juicier option.
- Adjust sriracha in marinade and dressing according to your spice preference.
- If you don’t have tahini, an extra tablespoon of peanut butter can be used instead.
- Use tamari if you need a gluten-free soy sauce alternative.
- Make sure to cook chicken thoroughly to 165°F for food safety.
- To prep ahead, cook chicken and prepare veggies separately, then assemble before serving.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Asian
