Water (add a tablespoon at a time to reach desired consistency)
1/2 head napa cabbage, thinly sliced
1/4 head purple cabbage, thinly sliced
2 bunches green onions, sliced
1/2 bunch cilantro, chopped
1/3 cup shredded carrots
1/3 cup bean sprouts
1/4 cup chopped red bell peppers
1/4 cup nuts (peanuts, almonds, or cashews)
1/2 cup crunchy chow mein noodles
1/2 cup wonton strips
Mango or mandarin oranges (optional)
Directions
In a large bowl, combine all the peanut dressing ingredients. Gradually add water, one tablespoon at a time, until the dressing reaches your desired thickness. Adjust the heat level by adding more sriracha if needed.
Coat the chicken with 1/3 cup of peanut dressing, neutral oil, chili oil, and sesame seeds. Allow it to marinate for 20 minutes or overnight for the best results. If marinating overnight, let the chicken sit at room temperature for 20 minutes before cooking.
Cook the chicken over medium-low heat, searing on each side until it's fully cooked. Flip the chicken every minute or two to prevent burning and maintain juiciness. Remove the chicken and let it rest for 20 minutes before slicing it into bite-sized pieces.
In a large salad bowl, combine all the salad ingredients or use enough of each ingredient for individual servings. Add the sliced chicken and toss everything with the peanut dressing. Top with extra garnishes of cilantro, crunchy nuts, wontons, chow mein noodles, and enjoy!
