Peanut Butter Chicken & Sweet Ginger Cilantro Slaw

1. 1

   ["Heat large non-stick skillet on medium heat.

2. 2

   In a bowl or pie plate, mix peanut butter, brown sugar, soy sauce, rice vinegar, and sesame oil together with a wisk.

3. 3

   Prepare chicken my removing from package and patting dry.

4. 4

   Coat each piece of chicken in peanut sauce, and lay top down in your hot skillet.

5. 5

   Cook about 4-6 minutes each side. If the chicken starts to get too dark before it's cooked through, turn your heat down a bit and be patient.

6. 6

   Remove chicken and let rest for 5 minutes before slicing.", "Wash all of your produce.

7. 7

   Prepare vegetables by shredding slaw. Grate or make ribbons of the carrots. Dice green onions, and chop cilantro.

8. 8

   Place all the vegetables into a bowl and set aside.

9. 9

   To make dressing, mix honey, sesame oil, ginger, soy sauce, and rice wine vinegar. Grate or press garlic clove, and add a pinch of the cilantro leaves chopped for the salad. Stir.

10. 10

    Coat the vegetable with dressing, toss, and let sit in the fridge for about 10 minutes."]

* Per serving · 4 servings · Values may vary.

No additional tips available.