Saigon Chicken Salad

• 8 boneless skinless chicken thighs
• 1 teaspoon sesame oil
• 1 tablespoon soy sauce
• 1 cup roasted peanuts, unsalted
• 4 cups savoy cabbage or to taste green cabbage, sliced
• 1 carrot, grated
• 1 red pepper, thinly sliced
• 2 green onions, chopped
• 12 cup cilantro, chopped
• 1 tablespoon brown sugar
• 1 clove garlic, crushed
• 14 teaspoon hot pepper sauce
• 14 cup lime juice
• 2 tablespoons soy sauce
• 2 tablespoons rice wine vinegar

1. Combine dressing ingredients and mix well.
2. In a large bowl, combine vegetables and toss with half the dressing.
3. Divide vegetables onto 4 plates.
4. In a non-stick skillet, heat sesame oil over medium heat.
5. Add chicken and stir-fry for 3 minutes.
6. Add soy sauce, reduce heat and continue stir-frying until the soy sauce is absorbed and the chicken is no longer pink inside.
7. Stir in peanuts.
8. Top each plate of vegetables with warm chicken and peanuts.
9. Drizzle with remaining dressing.
10. Serve immediately.

chicken thighs, sesame oil, soy sauce, peanuts, savoy cabbage, carrot, red pepper, green onions, cilantro, brown sugar, clove garlic, hot pepper, lime juice, soy sauce, rice wine vinegar

Taken from www.food.com/recipe/saigon-chicken-salad-3341 (may not work)