Chicken, Edamame and Peanut Slaw

Feb 22nd

This is the type of food that you need to make if you’re trying to lose weight. It’s a whole-heck-of-a-lot of chewing for negligible calories, tons of protein and tons of filling fiber. I know I say that a lot in these posts, but for slaws like this it’s particularly true. If you enjoy my nearly step by step photos then you’re out of luck on this. I got it in my head that the end result wouldn’t be worth posting and stopped taking photos. After devouring every last bite, I feel I must share it even though it’s lacking the how-to pics.

The original recipe was from Clean Eating but I’ve changed things a good bit. Have you ever chopped up a head of cabbage? You can probably youtube instructions. If you really want to skip this step I’m pretty sure cole slaw mix (maybe two bags?) would be an easy sub. I made this for our dinner on the day we ate the whole apple pie – it was filling but light, which was what we needed. I ate the leftovers the next two days for lunch and as I finished the last bites I was still raving to my husband (I only rave about my own cooking when I’m talking to my husband). I’m pretty sure my body takes an inordinate amount of time to signal my brain that I’m full, so big salads, soups, and slaws are the perfect thing for me to eat when watching weight. Though I’m not currently trying to lose weight, I’m mentally saving this recipe to make again when I am; a lunch of this a few times a week would be a huge help in that endeavor.

Chicken, Edamame and Peanut Slaw

Serves 4-6

1 head green cabbage, outer leaves removed, cored and thinly sliced

2 carrots, trimmed and thinly sliced into rounds

8 scallions thinly sliced, green and white parts divided

2 tbsp. peanut butter

2 tsp. tamari or soy sauce

2 tsp. Sriracha

1 tsp. honey

1/4 c. rice vinegar

1 c. frozen edamame

1 tbsp. olive oil

2-3 cloves garlic, minced

1 lb. boneless, skinless chicken breasts, cut into thin pieces

1/2 tsp. kosher salt

1/4 tsp. black pepper

1/3 c. roasted peanuts, chopped

Cilantro, optional for serving

1. Mix cabbage, carrot, and green parts of scallions.

2. In a small bowl, whisk peanut butter, tamari (or soy), sriracha, honey, and vinegar until combined. Set aside.

3. Add edamame to a skillet with a bit of water (about 2 tsp). Heat over medium heat until bright green and thawed. Add to cabbage mixture.

4. Add oil to (now empty) pan. Add garlic and white parts of scallions, stir, cooking, about thirty seconds. Add chicken, salt and pepper and saute until cooked through. Add contents of pan to cabbage mixture.

5. Add peanut dressing and peanuts – toss to combine.

6. Serve, topping with torn cilantro, if desired. Will keep, refrigerated, for several days.

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