Ingredients
- 1 lb boneless skinless chicken thighs
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon lime juice
- 1 teaspoon garlic powder
- 1 teaspoon ground ginger
- ½ teaspoon chili flakes (optional)
- ⅓ cup creamy peanut butter
- 2 tablespoons soy sauce
- 1 tablespoon honey
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 clove garlic, minced
- 1 teaspoon grated fresh ginger
- 1 to 2 tablespoons warm water
- 2 cups shredded green cabbage
- 1 cup shredded red cabbage
- 1 cup julienned carrots
- ½ red bell pepper, thinly sliced
- 2 scallions, thinly sliced
- ¼ cup chopped cilantro
- 1 tablespoon lime juice
- 1 tablespoon rice vinegar
- 1 teaspoon sugar
- Salt to taste
- 4 large flour tortillas or flatbreads
- Extra cilantro and chopped peanuts for garnish (optional)
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Instructions
- Pat the chicken dry and marinate with 2 tablespoons soy sauce, 1 tablespoon sesame oil, 1 tablespoon lime juice, garlic powder, ground ginger, and chili flakes (if using) for 10-15 minutes at room temp or up to 2 hours in the fridge.
- Whisk together peanut butter, 2 tablespoons soy sauce, 1 tablespoon honey, 1 tablespoon rice vinegar, 1 teaspoon sesame oil, minced garlic, and grated ginger. Add warm water until the sauce reaches a drizzly consistency.
- Combine green cabbage, red cabbage, carrots, red bell pepper, scallions, and cilantro in a bowl. Whisk lime juice, rice vinegar, sugar, and salt, then toss with the slaw and let sit.
- Heat a skillet on medium-high and cook the marinated chicken for 4-5 minutes per side until browned and cooked through. Let rest for 5 minutes, then slice.
- Warm the tortillas, layer peanut sauce, a handful of slaw, and sliced chicken. Garnish with cilantro and peanuts. Roll and serve immediately or wrap for later.
Notes
- Pro tip: Don't skip the lime juice in the slaw – it brightens everything up!