Peanut Chicken with Ginger Slaw

Name: Peanut Chicken with Ginger Slaw
Total time: 45 min
Ingredients: 1 lb Chicken breast, boneless skinless thinly sliced; ¼ cups Peanut; 1 clove Garlic, grated; 2 tsp Salt; 1 tbsp Avocado oil; 3 tbsp Rice wine vinegar; 2 tbsp Sugar; 1 tbsp Ginger paste; 4–5 cups Cabbage, shredded thinly sliced; 1 Shallot, thinly sliced; 2 cups Rice; 1 Coconut milk

By Pinch of Yum · 45 min

Ingredients

Chicken breast · boneless skinless thinly sliced1 lb
Peanut¼ cups
Garlic · grated1 clove
Salt2 tsp
Avocado oil1 tbsp
Rice wine vinegar3 tbsp
Sugar2 tbsp
Ginger paste1 tbsp
Cabbage · shredded thinly sliced4–5 cups
Shallot · thinly sliced1
Rice2 cups
Coconut milk1

Instructions

Mix the chicken with the peanut sauce, garlic and salt. Let it rest for 15-30 minutes.
Rinse the rice under cold running water. Put it in a saucepan with the water, coconut milk and salt, and bring to a low simmer.
Cover and cook for 15 minutes, then remove the lid and fluff the rice with a fork.
In a large bowl, stir together the vinegar, sugar, ginger and salt. Add the shredded cabbage and shallot and massage with your hands for a few minutes until the cabbage softens.
Heat the avocado oil in a large nonstick skillet over medium-high heat. Stir-fry the chicken, moving it around, for a few minutes until fully cooked.
Spoon the rice into a bowl, top with the chicken and pile the slaw on top. Spoon extra peanut sauce over the chicken.

Summarized from Pinch of Yum's video. Watch it for the details.

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Garlic Rice Chicken breast Shallot Cabbage Coconut milk Peanut

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