Sigh. Chad’s been off on his big assignment for over three weeks now, and I’m afraid it’s taken the steam out of my cooking inspirations. But on Sunday night I remembered seeing a “Cooking For One” recipe in the current issue of Everyday Food that sounded worth trying. Peanut chicken with cabbage slaw. Since most of the ingredients (sesame oil, peanut butter, rice vinegar) were alrady in my pantry, it was an easy choice. It took less than 20 minutes to make and I had enough leftovers for Monday too! Honestly, it was so yummy and refreshingly flavored, it is almost a shame not to share. The recipe isn’t available on line, so click through to the next page to see my how-to. — Angela M.

The Details

what you need
1 tbl veg oil
boneless chicken breast (6 oz)
4 tsp rice vinegar
1 tsp sugar
1 tsp toasted sesame oil
1 cup shredded cabbage
1 carrot, shredded
2 scallions, chopped thin
1 tsp grated ginger (peel first)
1 tbl smooth peanut butter
1 tsp reduced-sodium soy sauce

Cook the chicken in a skillet (season w/salt & pepper) with the veg oil. Meanwhile cut up ingredients for the slaw and toss in a bowl. Mix 3 tbls vinegar, sugar and sesame oil in smaller bowl and then pour and toss on slaw. Then, mix peanut butter, soy sauce and remaining tsp of vinegar with wisk. Add water to thin. Serve chicken with slaw and drizzle peanut sauce on top. Yum.

This entry was posted on Wednesday, December 6th, 2006 at 9:52 am and is filed under cooking. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.