| | Directions | | In bowl, combine sesame oil, chili garlic sauce, garlic, ginger, and lime juice. Add chicken. Cover bowl and refrigerate 2 hours, tossing once. Remove chicken from marinade and sauté 10 minutes in skillet. Cool chicken and slice in thin strips. In large bowl, combine cooked chicken, cabbage, snow peas, bell pepper, and cilantro. Refrigerate while making dressing. In bowl, whisk together dressing ingredients. When ready to serve, pour dressing over salad and toss. Add salt and pepper to taste. |
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| Ingredients | | - |  | 1 pound boneless, skinless chicken thighs, uncooked |
| - | | 1 tablespoon Asian sesame oil |
| - | | 1 tablespoon Chinese chili garlic sauce |
| - | | 1 tablespoon garlic, minced |
| - | | 1 tablespoon fresh ginger, minced |
| - | | 2 teaspoons fresh lime or lemon juice |
| - | | 1/4 head Savoy cabbage, thinly sliced |
| - | | 2 ounces snow peas, thinly sliced |
| - | | 4 green onions, sliced |
| - | | 1/4 cup red bell pepper, thinly sliced |
| - | | 1/4 cup cilantro, chopped |
| - | | Dressing |
| - | | 1/4 cup rice or cider vinegar |
| - | | 3 tablespoons peanut oil |
| - | | 2 tablespoons Asian sesame oil |
| - | | 1 tablespoon peanut butter |
| - | | 1 1/2 tablespoons Honey |
| - | | 1 teaspoon Dijon mustard |
| - | | 1 teaspoon soy sauce |
| - | | 1 egg yolk |
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