Asian Peanut Chicken Salad

Posted on March 18, 2009. Filed under: Chicken, Salads |

1/4 c. peanuts, chopped
1 tablespoon oil
1 green bell pepper, cut into bite-sized strips
1 red bell pepper, cut into bite-sized strips
1 1/2 lb. boneless skinless chicken breast halves, cut into 3/4-inch pieces
1/4 cup rice vinegar
1 tablespoon honey
1 tablespoon peanut butter
1 tablespoon soy sauce
1 teaspoon grated fresh ginger
1/4 teaspoon toasted sesame oil
5 cups thinly sliced Chinese (napa) cabbage
1 cup halved fresh snow pea pods

1. Heat oil in a skillet over medium heat until hot. Add bell peppers; cook and stir 2 to 3 minutes or until crisp-tender. Remove peppers from skillet; set aside. And chill in the fridge.

2. Add chicken pieces to same skillet; cook and stir 4 to 6 minutes or until no longer pink. Add vinegar, honey, soy sauce, peanut butter, ginger and sesame oil; cook and stir until thoroughly heated and bubbly. Remove from heat. And allow to cool. Then chill.

3. In large serving bowl, combine cabbage, pea pods, and peanuts. Add chicken mixture, and bell peppers; toss gently to coat.

Serve chilled.


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