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Juicy seasoned chicken mingles with colorful crunchy veggies in this bold Asian-inspired bowl. Each mouthful gives you that satisfying snap, and the smooth peanut sauce brings all the tastes together wonderfully.
Key Ingredients
- Chicken: Go for juicy breast or thigh meat, sliced evenly so it all cooks at the same time
- Cabbage Mix: Use both purple and green types for eye-catching color and extra crunch
- Peanut Butter: Pick the natural kind without added sugar for your sauce
- Fresh Herbs: Toss in cilantro and green onions for freshness and aroma
Making It Step by Step
- 1. Chicken Preparation:
- Dice chicken into 1-inch chunks. Mix all marinade items in a bowl until they're smooth. Toss the chicken in and make sure it's all coated. Let it sit for 15-30 minutes. Get your pan hot or turn on your air fryer.
- 2. Vegetable Prep:
- Cut cabbage into thin strips. Turn carrots into matchsticks. Slice bell peppers into thin strips. Chop herbs right before you need them. Make sure everything stays crisp and isn't wet.
- 3. The Perfect Peanut Dressing:
- Use peanut butter that isn't cold from the fridge. Slowly pour in soy sauce while stirring. Add rice vinegar and sesame oil next. Pour in honey to balance everything out. Add warm water if it's too thick. Give it a taste and tweak if needed. Let it sit so flavors can blend.
- 4. Cooking the Chicken:
- Pan Method: Heat oil until it's hot and glossy. Put chicken in one layer. Give each piece space. Cook until it turns golden. Save leftover marinade for extra flavor. Air Fryer Method: Heat to 380°F first. Put chicken pieces in with room between them. Cook for 14-16 minutes. Shake the basket every 5 minutes.
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Storage Guide
- Salad without dressing lasts 5 days
- Keep sauce in airtight container
- Warm chicken up on its own if you want
- Only dress what you'll finish
Variations
- Throw in some mandarin orange segments
- Mix in snap peas for more crunch
- Switch up with almond or cashew butter
- Toss with cooked noodles for a fuller dish
This colorful mix works great in lunchboxes, at outdoor gatherings, or for quick dinners. The way that peanut sauce hugs every bit of chicken and veggie makes each forkful amazing. And unlike most salads, this one tastes even better the next day after sitting in the fridge.
Serving Ideas
- Wrapped in lettuce leaves
- On top of warm brown rice
- Stuffed in fresh spring rolls
- Between bread as a sandwich
Make It Your Own
- Play with different veggies
- Sprinkle with alternative nuts
- Add chunks of fresh fruit
- Swap chicken for another protein
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I've put this colorful mix on my weekly menu rotation - it's refreshing, satisfying, and packed with flavor. Plus, you can easily switch things up based on what's in your fridge.
Frequently Asked Questions
- → Can I make it in advance?
- Absolutely! Prep everything individually and refrigerate. Make sure to add the peanut sauce only when you’re ready to eat to keep it crispy.
- → How do I skip the peanuts?
- Replace peanut butter with sunflower, almond, or tahini. You can also skip the chopped peanuts or swap them for a different nut or seed.
- → How long can I store it?
- Chopped veggies without dressing stay fresh for 3-4 days in the fridge. Keep the chicken and peanut sauce in separate containers until mealtime.
- → What if I don’t like spicy food?
- Leave out or use less sriracha in the marinade and sauce to tone down the heat.
- → Is there an alternative to cabbage?
- Swap it for romaine, Napa cabbage, or any crunchy lettuce. Keep in mind softer leaves won’t stay fresh as long.