Thai Spicy Peanut Chicken With Asian Slaw

Servings: 2
Calories: 394.5kcal/1650.5kJ (per serving)
Fat: 19.4g (per serving)
Carbs: 5.7g (per serving)
Protein: 47.5g (per serving)

About

Do you love Thai food? This Thai-inspired chicken dish is a little spicy, a little nutty from some peanut butter, and tossed with fresh herbs. A cool and creamy Asian slaw is paired on the side to combat any heat from the chili sauce. You can have your lunch or dinner ready in 20 minutes or less! You can double this recipe for 4 days of meal prep as well.

Ingredients

1 cups packaged salads fresh favorites colorful coleslaw by dole
¼ teaspoon salt
1 teaspoon rice vinegar
1 tablespoon mayo
¼ teaspoon, whole pieces sesame seeds
1 wedge – juice from one wedge or slice lime juice, fresh
10 ounce boneless skinless chicken breast
½ tablespoon olive oil
¼ teaspoon black pepper
1 tablespoon peanut butter
1 tablespoon sambal oelek paste of chili by rooster
2 tablespoon soy sauce
½ tablespoon, chopped cilantro
4 leaf basil
2 wedge – juice from one wedge or slice lime juice, fresh

Instructions

In a bowl, combine the slaw mix, salt, vinegar, mayo, sesame seeds, and first amount of lime juice. Set this slaw mixture aside for later, giving the salt time to draw out the juices.
Trim any unwanted fat from your chicken, and chop the chicken into 1-inch cubes.
Heat the olive oil in a medium sized pan on medium-high heat. Toss in the chicken and black pepper, and cook these ingredients until the chicken just cooks through.
Use a wooden spoon to move the chicken the the outer edges of the pan and turn the heat to very low. Place the peanut butter, chili sauce, and soy sauce in the exposed center of the pan.
Let the heat melt the peanut butter slightly, then stir and combine the chicken and sauce into a consistent and creamy mixture.
Finally, chop the cilantro and basil and toss these with the chicken.
Serve the hot chicken with the cool slaw and two lime wedges. You can add extra cilantro as a garnish at your discretion. Enjoy!