I tried this recipe from Cooking for Keeps: https://www.cookingforkeeps.com/thai-peanut-chicken-salad/
This is their recipe for Thai Peanut Chicken Salad
- 1 lb chicken breast or tenders, cut into a dice
- 2 tbsp sesame oil, divided
- 2 tbsp rice vinegar, divided
- 2 tsp creamy peanut butter
- 3 tsp soy sauce, divided
- 1 tbsp honey, divided
- 1 tsp kosher salt, divided
- 1 large garlic clove, minced
- 1 cup shredded carrots
- 1 cup sliced red bell pepper
- 1 cup roughly chopped snow peas
- 2 cups shredded cabbage mix
- 1 head romaine lettuce, chopped
- 1/2 cup slivered almonds
- 1/2 cup wonton strips
- 1/4 cup chopped cilantro
- Season chicken with 3/4 teaspoon salt on all sides. Season with a little bit of black pepper.
- Heat a medium wok or non-stick skillet to a medium-high heat. Add 2 teaspoons of sesame oil. Once the oil is hot, add the chicken. Cook the chicken until golden brown and crisp, on all sides. About 4-5 minutes.
- While the chicken cooks, whisk 2 teaspoons rice vinegar, 2 teaspoons peanut butter, 2 teaspoons soy sauce, and 2 teaspoons honey in a small bowl.
- When the chicken is done cooking, turn the heat down to medium-low and add the sauce. Toss until coated. Cook another 1-2 minutes. Remove from the heat.
- Whisk together remaining rice vinegar, honey, and garlic together in the same bowl you made the peanut sauce in. Slowly whisk in remaining sesame oil. Season with plenty of salt and pepper.
- Add carrots, bell peppers, snow peas, cabbage, romaine, half of the almonds, half of the wonton strips and all of the cilantro. Add the dressing. Toss to combine. Season with a little bit of salt and pepper.
- Top with remaining almonds, wonton strips, and chicken. (You can also just toss everything together to evenly distribute the chicken.)
So overall this recipe is just okay. It is definitely lacking in flavor. When making the sauce for the chicken, I accidentally used 2 tablespoons of everything instead of the 2 teaspoons, but I was glad I did since that ended up being more of the dressing than the actual dressing. Though the recipe could probably also work with increasing the amount of dressing (rice vinegar, honey, & garlic), but to me it felt like doing that added a lot of sugar (especially with the honey already on the chicken). Prep & cook time for this recipe is supposed to take 25 minutes. Prep took me a little bit longer since our grocery store didn’t carry pre-shredded cabbage so I cut up my own, but that only added on a couple of minutes to prep. I don’t think I will make this particular recipe again, though I may look for a different recipe of this to try in the future.