01 -
1 lb chicken breast, cut into squares about 1 inch wide.
02 -
1/4 cup soy sauce with less salt.
03 -
1 tbsp garlic, finely chopped (used for marinade).
04 -
1-2 tbsp brown sugar, to taste.
05 -
1 tbsp tahini paste.
06 -
1 tbsp sesame oil, toasted (used for marinade).
07 -
1 tbsp rice vinegar (for chicken marinade).
08 -
2 tsp grated fresh ginger root (for marinade).
09 -
1 tbsp sriracha (spicy marinade addition).
10 -
1 tbsp sesame seeds to sprinkle.
11 -
3 cups finely shredded purple cabbage.
12 -
3 cups finely shredded green cabbage.
13 -
1 cup carrots, thinly shredded.
14 -
1 red bell pepper, cut into thin strips.
15 -
1/2 cup green edamame, shelled.
16 -
1/2 cup green onion, chopped.
17 -
1/2 cup fresh cilantro, finely chopped.
18 -
1/4 cup peanuts, coarsely chopped.
19 -
3 tbsp creamy peanut butter.
20 -
2 tbsp rice vinegar (used for the dressing).
21 -
2 tbsp honey.
22 -
1 tbsp sesame oil, toasted (for dressing).
23 -
2 tbsp soy sauce (used in the dressing).
24 -
1 tsp fresh ginger, finely grated (for dressing).
25 -
1 tsp chopped garlic (for dressing).
26 -
2 tsp sriracha sauce (dressing component).