Saigon Chicken Salad

Name: Saigon Chicken Salad
Ingredients: 8 boneless skinless chicken thighs; 1 teaspoon sesame oil; 1 tablespoon soy sauce; 1 cup roasted peanuts, unsalted; 4 cups savoy cabbage or to taste green cabbage, sliced; 1 carrot, grated; 1 red pepper, thinly sliced; 2 green onions, chopped; 12 cup cilantro, chopped; 1 tablespoon brown sugar; 1 clove garlic, crushed; 14 teaspoon hot pepper sauce; 14 cup lime juice; 2 tablespoons soy sauce; 2 tablespoons rice wine vinegar

15 ingredients

10 steps

Ingredients

8 boneless skinless chicken thighs
1 teaspoon sesame oil
1 tablespoon soy sauce
1 cup roasted peanuts, unsalted
4 cups savoy cabbage or to taste green cabbage, sliced
1 carrot, grated
1 red pepper, thinly sliced
2 green onions, chopped
12 cup cilantro, chopped
1 tablespoon brown sugar
1 clove garlic, crushed
14 teaspoon hot pepper sauce
14 cup lime juice
2 tablespoons soy sauce
2 tablespoons rice wine vinegar

Directions

1

Combine dressing ingredients and mix well.
2

In a large bowl, combine vegetables and toss with half the dressing.
3

Divide vegetables onto 4 plates.
4

In a non-stick skillet, heat sesame oil over medium heat.
5

Add chicken and stir-fry for 3 minutes.
6

Add soy sauce, reduce heat and continue stir-frying until the soy sauce is absorbed and the chicken is no longer pink inside.
7

Stir in peanuts.
8

Top each plate of vegetables with warm chicken and peanuts.
9

Drizzle with remaining dressing.
10

Serve immediately.