Ingredients
- 2 teaspoons canola oil
- 1 pound boneless, skinless chicken breasts, cut into 1-inch strips
- 1 ounce honey-roasted peanuts
- 4 cloves garlic, minced
- 2 teaspoons minced fresh ginger
- ¼ cup sliced green onions
- 1 tablespoon low-sodium soy sauce
- 2 teaspoons rice vinegar
- 1 teaspoon toasted sesame oil
- 1 cup fresh cilantro, chopped
- 4 cups shredded napa cabbage
Why This Dish Is A Crowd Favorite
This dish combines fresh, vibrant flavors with a satisfying crunch. The cilantro adds a bright, herbal note, while the peanuts bring a rich texture that makes every bite exciting. It’s a perfect balance of savory and nutty that’s both comforting and refreshing.
Pro Cooking Tips
- Toast the peanuts lightly before adding them to enhance their flavor.
- Use fresh cilantro for the best aroma and taste.
- Be careful not to overcook the chicken to keep it juicy and tender.
- Use fresh cilantro for the best aroma and taste.
- Be careful not to overcook the chicken to keep it juicy and tender.
Directions
Lightly heat some canola oil in a large skillet over high heat. Toss in the chicken and cook it, stirring often, for about 2 minutes. Then add the peanuts, garlic, and ginger, and keep cooking until the chicken is cooked through and no longer pink, which should take around 3 minutes. Next, stir in the green onions, soy sauce, rice vinegar, and sesame oil. Let everything cook together for another couple of minutes so the flavors meld. Take the pan off the heat and mix in the fresh cilantro. Serve the chicken mixture over a bed of shredded cabbage and enjoy!
Serving Combinations
Serve this dish over steamed rice or quinoa to soak up the delicious flavors. It also pairs well with a simple cucumber salad or a side of roasted vegetables for a complete meal.
Leftover Storage Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days. To keep the peanuts crunchy, add them fresh just before serving rather than mixing them in during storage. Reheat gently to avoid drying out the chicken.
