Monday, November 15, 2010
Peanut Chicken with Cabbage Slaw
One of my favorite magazines is Everyday Food. I have a bunch of them as I inherited my grandma's copies, and had my own subscription for a year while I was in college. It's a fun foodie magazine- lots of colorful pictures, meal plans, shopping lists, and basic information, such as how to cook a basic meatloaf.
In many of these magazines, there is a section called Cooking for One. Now, while I cook for two, if I want to eat meat, it is cooking for one. Hence, today's recipe. It's a fresh take on Chinese/Asian, and I loved the cabbage slaw- the perfect accompaniment to the chicken.
1 tablespoon vegetable oil
1 boneless, skinless chicken breast half (about 6 ounces)
coarse salt and ground pepper
4 teaspoons rice vinegar
1 teaspoon sugar
1 teaspoon toasted sesame oil
1 cup shredded cabbage
2 scallions, thinly sliced on the diagonal
1 small carrot, shredded
1 teaspoon grated peeled fresh ginger
1 tablespoon smooth peanut butter
1 teaspoon reduced-sodium soy sauce
1.) In a small skillet, heat vegetable oil over medium. Season chicken with salt and pepper; cook until browned and opaque throughout, about 6 minutes per side.
2.) Meanwhile, make slaw: In a medium bowl, whisk 3 teaspoons vinegar, sugar, and sesame oil. Add cabbage, scallions, carrot, and ginger; toss to combine. Set aside.
3.) Make sauce: In a small bowl, stir together peanut butter, soy sauce, and remaining teaspoon vinegar; if necessary, thin with water.
4.) Mound slaw on a serving plate. Thinly slice chicken crosswise on the diagonal. Place alongside slaw; spoon a little sauce on the plate, and serve remaining sauce on the side.
*I add some cut up peanuts to my sauce for an extra crunch.