Ingredients
5 boneless skinless chicken breasts, cut in 1" chunks
2 cups shredded napa cabbage
1 carrot, julienned
1 cucumber, julienned
1 cup cilantro, washed and chopped roughly
2 cups bean sprouts
5 green onions, diced
1 cup salted peanuts, chopped
1 lb cooked rice vermicelli noodles OR I used whole wheat spaghetti noodles (boil while cooking chicken
Sauce for Chicken
1/2 cup peanut butter (I used natural)
1 T sugar (I used xylitol)
1 tsp asian garlic chili sauce
1 T fish sauce
1 T rice wine vinegar
1/3 cup water
1 clove garlic
1 tsp fresh grated ginger
1/4 cup chopped peanuts(from above ingredients)
1 tsp sesame oil
Preparation
Heat a large saute pan until very hot. Put about 2 T of sesame oil in the pan and toss in chopped chicken and cook until cooked through. Mix all above ingredients well in a bowl except peanuts. Pour over cooked chicken while it is still over the heat. Stir over heat for 5 minutes. Remove from heat and toss in peanuts. Mix well. Set aside.
Dressing to pour over top
1/2 cup rice wine vinegar 2 T sugar (I used xylitol) 1/3 cup fish sauce 1 tsp chopped cilantro 2 cloves grated garlic 1 tsp freshly grated ginger 1/2 T asian garlic chili sauce 1/3 cup water
Stir all ingredients together until sugar is dissolved.
Assembly
In a large bowl place 1/2 cup shredded cabbage. Then place 1 cup noodles off to one side of the bowl. On the other side of the bowl put 2/3 cup chicken. Then on the noodles place 1/8 cup of each cilantro, bean sprouts, carrots, and cucumber in a row next to each other. Pour 1/4 cup of dressing over the bowl. Then sprinkle 1/8 cup of peanuts over the whole bowl.
