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Peanut Lime Cabbage Slaw with "Fried" Chicken

June 18, 2011

Despite not being the slightest bit Asian, Asian cuisine is one of our favorites to cook. I’m sure any Asian mother or grandmother would find what we make laughable (I can think of one in particular), but that doesn’t make it any less fun or delicious! 

Peanut sauce is quickly becoming one of my favorite sauces and I think think this one takes the cake. Inspired from this user posting on Epicurious, it is probably the best I have ever had. It is amazing here with a simple cabbage slaw, but would also be delicious on pasta or as a dipping sauce. Here the slaw is topped with a “fried” chicken – but could be eaten alone as a side dish or topped with any other protein. I say fried because its really just lightly breaded and pan seared, but you’ll get the gist. While this recipe has alot of ingredients, it definitely falls under the Quick and Easy dinner category.


Cabbage – roughly 4 cups, shredded
1 spring onion or 2-3 green onions, chopped 
Fresh cilantro

peanut lime sauce
4 Tbsp fresh cilantro
3 gloves of garlic
1” chunk of ginger, peeled
1 tsp Thai garlic chili sauce
2 Tbsp peanut butter
Juice from 2 fresh limes
1 Tbsp rice vinegar
1.5 Tbsp soy sauce
1.5 tsp brown sugar 
1/2 cup olive oil
1 Tbsp sesame oil
salt to taste 

2 chicken breast or thigh, off the bone and cut in 1 inch chunks
3/4 cup corn starch
1 tsp salt
1/2 tsp pepper
1 tsp garlic powder
sesame oil
olive oil 

In a food processor or blender combine the garlic and ginger, pulsing until chopped. Add all other ingredients except the oils and mix until combined. Scrape down the sides to be sure everything is incorporated. Slowly add the oils while the processor is running, mixing until emulsified. Sauce can sit until you are ready to eat, just mix once more before serving.

In a large bowl combine the cabbage, onions and cilantro. I would recommend pouring the sauce on the cabbage just before you start cooking the chicken so that it has some time to meld together with the cabbage, and just store the slaw in the fridge. All the sauce may not be necessary, depending on how much wet you like your slaw.

In a bowl combine cornstarch, salt, pepper and garlic powder. Coat the chicken pieces in the mixture, knocking off any excess coating. In a skillet heat enough sesame oil and olive oil to lightly coat the bottom of the pan. (canola or vegetable oil would be better here as it has a higher smoke point, but I was out and enjoy using olive oil better – so just be sure you carefully maintain your heat, roughly medium). Add the chicken, cooking about 3 minutes per side until the coating is slightly browning and the chicken is cooked through. 

Plate the slaw, place chicken on top and top the entire dish with a sprinkle of sesame seeds and more fresh cilantro if you so desire.



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