Ingredients:

  • 1 lb chicken breast, thinly sliced into bite-sized strips
  • 1 cup shelled edamame, cooked and thawed
  • 1 can (15 oz) chickpeas, rinsed and drained
  • 1 tbsp coconut oil
  • 3 cups red cabbage, shredded
  • 1 large carrot, julienned
  • 1 red bell pepper, finely diced
  • 1/2 cup fresh cilantro, roughly chopped
  • 1/4 cup fresh mint leaves, torn
  • 3 green onions, thinly sliced
  • 1/3 cup natural creamy peanut butter
  • 3 tbsp fresh lime juice
  • 2 tbsp rice vinegar
  • 1 tbsp fish sauce
  • 1 tbsp soy sauce
  • 1 tbsp honey
  • 1 tsp fresh ginger, grated
  • 1 clove garlic, minced
  • 1 Thai bird’s eye chili, finely minced
  • 1/4 cup roasted peanuts, crushed
  • 1 tsp black sesame seeds

Instructions:

  1. Pat the 1 lb chicken breast strips dry with paper towels.
  2. Heat 1 tbsp coconut oil in a pan over medium high heat until it shimmers and wisps of smoke appear.
  3. Add the chicken in a single layer and cook for 4 minutes without moving them to develop a crust.
  4. Flip the pieces and cook for another 3 minutes until golden brown and the center reaches 165°F. Remove and let rest.
  5. Combine the 1/3 cup natural creamy peanut butter, 3 tbsp lime juice, 2 tbsp rice vinegar, 1 tbsp fish sauce, 1 tbsp soy sauce, 1 tbsp honey, ginger, garlic, and minced chili in a jar.
  6. Shake the jar vigorously for 30 seconds until the sauce is glossy and completely smooth.
  7. In a large bowl, toss the 3 cups red cabbage, julienned carrot, and diced red bell pepper.
  8. Fold in the 1 cup edamame and 15 oz chickpeas until the colors are evenly distributed.
  9. Add the 1/2 cup fresh cilantro, 1/4 cup torn mint, and green onions, then pour over the dressing.
  10. Top with 1/4 cup crushed roasted peanuts and 1 tsp black sesame seeds until the salad looks vibrant and textured.