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Juicy seasoned chicken meets colorful crunchy veggies in this tantalizing Eastern-inspired bowl. Each mouthful gives you that satisfying snap, and the smooth peanut sauce perfectly blends all the tastes together.
Must-Have Components
- Chicken: Go for juicy chicken breast or thighs, sliced evenly so they cook at the same rate
- Cabbage Blend: Mix red and green varieties for visual pop and different crunch levels
- Peanut Butter: Stick with pure, unsweetened versions for the sauce
- Leafy Additions: Chopped cilantro and sliced green onions bring freshness and aroma
Detailed Cooking Method
- 1. Getting Chicken Ready:
- Dice chicken into small chunks. Mix all marinade elements until smooth. Toss chicken to fully coat. Rest for 15-30 minutes. Get your pan hot or turn on the air fryer.
- 2. Handling Vegetables:
- Cut cabbage into thin strips. Turn carrots into small matchsticks. Cut bell peppers into narrow strips. Chop herbs right before you need them. Make sure everything stays dry and crisp.
- 3. Crafting Your Peanut Sauce:
- Use peanut butter that's not cold from the fridge. Slowly pour in soy sauce while mixing. Add your rice vinegar and sesame oil. Put in honey to create balance. If it's too thick, add warm water. Sample and tweak seasoning. Let it sit so flavors can blend.
- 4. Cooking Your Chicken:
- Stovetop Way: Heat oil till it's hot and shiny. Drop chicken in without crowding. Cook until it's golden. Save marinade for extra flavor. Air Fryer Way: Warm to 380°F. Place chicken with room between pieces. Cook for 14-16 minutes. Shake every 5 minutes.
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Keeping It Fresh
- Unsauced salad stays good for 5 days
- Keep dressing in airtight container
- Warm chicken on its own if you want
- Only combine what you'll finish
Mix It Up
- Throw in some mandarin segments for sweetness
- Add sugar snap peas for more bite
- Switch up your nut butter in the sauce
- Mix in some cooked pasta for a fuller dish
This colorful mix works great in lunch containers, at outdoor gatherings, or for quick suppers. The way that peanut sauce hugs every bit of veggie and chicken makes every forkful amazing. What's cool is it actually tastes better the next day after sitting in your fridge.
Ways To Enjoy
- Wrapped in lettuce leaves
- On top of warm brown rice
- Stuffed inside fresh spring rolls
- Between bread as a sandwich
Custom Touches
- Play around with different veggies
- Try other types of nuts
- Mix in some fresh fruit pieces
- Swap out the meat option
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I can't go a week without making this bowl now - it's so fresh, filling and packed with flavor. The best part is you can switch things up based on whatever's in your fridge.
Frequently Asked Questions
- → Can I make it in advance?
- Totally! Keep everything separate in the fridge and wait to pour the sauce until you’re ready, so it stays crunchy.
- → What’s a peanut-free option?
- Switch out peanut butter for almond, sunflower, or tahini. Skip the peanuts on top or try different nuts or seeds!
- → How long will it keep?
- Store undressed veggies for 3-4 days in the fridge. Keep the chicken and sauce separate—combine when eating!
- → How do I make it mild?
- Just leave out or reduce the sriracha in both the chicken and sauce for a less spicy version.
- → Can I swap the cabbage?
- Sure thing. Use romaine, Napa cabbage, or another crisp lettuce. Softer greens might not last as long, though.