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1
Put the peanut oil in a heavy skillet large enough to hold all the chicken in 1 layer without crowding.
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2
Put the skillet over medium-low heat.
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3
Spread the sesame seeds on a pie plate or waxed paper.
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4
Season the breasts with salt and pepper and press into the sesame seeds to coat both sides evenly.
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5
Put in the skillet, raise the heat to medium-high, and cook for 5 minutes on each side, gently turning the breasts with a spatula, until the meat is firm and no pink shows in the middle.
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6
Reduce the heat if needed to prevent burning.
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7
Meanwhile, trim the bottom 1/2-inch from the cabbage and remove any damaged or withered parts from the tops of the leaves.
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8
Cut crosswise into strips no more than 1/2-inch wide.
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9
Put into a salad spinner, fill with water, drain and spin the greens dry.
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10
Remove any excess moisture with paper towels.
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11
Peel and halve the ginger.
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12
Drop down the chute of a food processor with the motor running and puree.
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13
Stop the motor and scrape down the sides of the bowl with a rubber spatula.
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14
Add the fish sauce, vinegar, and sesame oil.
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15
Juice the lime and add the juice to the ginger mixture.
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16
Process until the dressing is combined.
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17
Add salt to taste.
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18
Open the can of water chestnuts and drain.
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19
Trim the scallions and cut the white and green parts crosswise into thin slices.
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20
Cut the top from the bell pepper.
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21
Stand it upright and cut down inside the four walls, separating them from the center core and seeds.
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22
Then cut the walls into thin strips.
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23
Coarsely chop the leaves from the cilantro sprigs.
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24
Put the cabbage in a large mixing bowl.
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25
Add the water chestnuts, scallions, bell pepper, cilantro, and dressing.
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26
Toss well.
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27
Cut the cooked chicken into strips no more than 1/2-inch wide.
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28
Add to the salad and toss.
