Ingredients:

  • 1 lb chicken breast, thinly sliced into strips
  • 1 tbsp neutral oil
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 3 tbsp fresh lime juice
  • 2 tbsp reduced-sodium fish sauce
  • 1 tbsp brown sugar
  • 1 tsp sriracha
  • 1 clove garlic, finely minced
  • 4 cups shredded cabbage
  • 1 cup shredded carrots
  • 1/2 cup red onion, thinly sliced
  • 1/2 cup fresh cilantro, chopped
  • 1/2 cup fresh mint leaves, torn
  • 1/2 cup roasted unsalted peanuts, crushed
  • 2 tbsp toasted sesame seeds

Instructions:

  1. In a small bowl or jar, whisk together the lime juice, reduced-sodium fish sauce, brown sugar, sriracha, and minced garlic until the sugar is completely dissolved.
  2. Heat the neutral oil in a skillet over medium-high heat until it shimmers. Season the chicken strips with salt and black pepper, then add them to the pan. Cook for 3–5 minutes per side until the edges are golden-brown and the center reaches a safe internal temperature of 165°F (74°C).
  3. Immediately toss the warm chicken strips into the prepared dressing and stir to coat, allowing the meat to absorb the flavors while steaming.
  4. In a large mixing bowl, combine the shredded cabbage, shredded carrots, and thinly sliced red onion. Add the marinated chicken and any remaining dressing from the bowl.
  5. Fold in the chopped cilantro and torn mint leaves. Sprinkle the crushed roasted peanuts and toasted sesame seeds on top just before serving.