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 Recipe Is So Loved
This dish offers a wonderful combination of crunchy texture and fresh, vibrant flavors. The peanut crust adds a nutty richness that pairs perfectly with the bright, herbaceous notes of cilantro. It’s a unique twist on classic chicken that’s both satisfying and refreshing.
Tips To Improve This Recipe
- Use finely chopped or ground peanuts to create an even, crispy coating.
- Pat the chicken dry before coating to help the crust stick better.
- Cook over medium heat to ensure the chicken cooks through without burning the peanut crust.
- Pat the chicken dry before coating to help the crust stick better.
- Cook over medium heat to ensure the chicken cooks through without burning the peanut crust.
Directions
Lightly heat some canola oil in a large skillet over high heat. Once the oil is hot, add the chicken and cook it for about 2 minutes, stirring occasionally. Then toss in the peanuts, garlic, and ginger, and keep cooking until the chicken is cooked through and no longer pink, which should take about 3 more minutes. Next, add the green onions, soy sauce, rice vinegar, and sesame oil, stirring everything together and letting it cook for another couple of minutes. When it’s all nicely combined and heated through, take the pan off the heat and stir in the fresh cilantro. Serve the flavorful chicken mixture over a bed of cabbage and enjoy!
Serving Options
Serve with a side of steamed jasmine rice or quinoa to soak up any extra flavors. A fresh cucumber salad or a simple mango salsa can add a cool contrast. Garnish with extra cilantro leaves for a burst of color and freshness.
Leftover Storage Guide
Store leftover chicken in an airtight container in the refrigerator for up to three days. Reheat gently in a low oven or skillet to keep the crust crispy. Avoid microwaving directly, as it can make the coating soggy.
