Peanut Chicken Summer Slaw

Poultry
30 Min
very easy
4 People
Rating starstarstarstarstar
Lime poached chicken, shredded and tossed through a Chinese wombok cabbage coleslaw, finished with a creamy peanut dressing and coriander.
1. Cut chicken into schnitzels and place into a frypan. Pour in enough water to cover the chicken. Add lime zest and 2 tbsp soy sauce. Simmer, covered, over medium-high heat for 10 minutes or until cooked through. Remove to a chopping board.

2. Whisk to combine peanut butter, lime juice, 1 tsp sugar, 1 tbsp soy sauce and 1/4 cup water.

3. Shred the cabbage. Slice capsicum and celery. Julienne or grate carrots. Toss together.

4. Roughly chop coriander and peanuts. Shred or thinly slice the poached chicken.

5. Toss slaw with shredded chicken and dressing. Garnish with coriander and chopped peanuts.
Chicken breast fillets 600g
Lime 1
Peanut butter 2 sachets
Baby wombok cabbage 1/2 *
Red capsicum 1
Celery 2 sticks
Carrots 2
Coriander 1/2 packet *
Roasted peanuts 1 packet (40g)

* Ingredient also used in another recipe

From your pantry:
soy sauce (or tamari), sugar (of choice)

Notes:
You can also add a slice of ginger or a garlic clove to the poaching water for extra flavour!
Brown sugar or palm sugar works well with this dressing as it dissolves quicker!