Peanut Chicken with Cabbage Slaw
- 1 tablespoon vegetable oil
- 1 boneless, skinless chicken breast half (about 6 ounces)
- Coarse salt and ground pepper
- 4 teaspoons rice vinegar
- 1 teaspoon sugar
- 1 teaspoon toasted sesame oil
- 1 cup shredded cabbage
- 2 scallions, thinly sliced on the diagonal
- 1 small carrot, shredded
- 1 teaspoon grated peeled fresh ginger
- 1 tablespoon smooth peanut butter
- 1 teaspoon reduced-sodium soy sauce
- This recipe is gluten-free (some ingredients require gluten-free brands)
- Produce
- Cabbage (1 cup)
- Carrot, small (1)
- Ginger, fresh (1 teaspoon)
- Scallions (2)
- Meat
- Chicken breast half (about 6 ounces), boneless skinless (1)
- Condiments
- Peanut butter, smooth (1 tablespoon)
- Rice vinegar (4 teaspoons)
Soy sauce, reduced-sodium (1 teaspoon)
- Cooking & Baking
- Salt and ground pepper, Coarse (1)
- Sesame oil, toasted (1 teaspoon)
- Sugar (1 teaspoon)
- Vegetable oil (1 tablespoon)
Preparation
Read recipe preparation on marthastewart.com
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Published August 12, 2011 (1 year ago).
5 people saved this recipe.
