1 pound chicken breast, cut into 1-inch cubes

1/4 cup low sodium soy sauce or tamari

1 tablespoon minced garlic

1–2 tablespoons brown sugar (to taste)

1 tablespoon tahini

1 tablespoon toasted sesame oil

1 tablespoon rice vinegar

2 teaspoons fresh grated ginger

1 tablespoon sriracha

1 tablespoon sesame seeds

3 cups shredded purple cabbage

3 cups shredded green cabbage

1 cup shredded carrot

1 red bell pepper, sliced into strips

1/2 cup shelled edamame

1/2 cup diced green onion

1/2 cup chopped cilantro

1/4 cup chopped peanuts

3 tablespoons natural creamy peanut butter

2 tablespoons rice vinegar

2 tablespoons honey

1 tablespoon toasted sesame oil

2 tablespoons low sodium soy sauce or tamari

1 teaspoon fresh grated ginger

1 teaspoon minced garlic

2 teaspoons sriracha

2 tablespoons warm water (more as needed)

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Cut chicken into 1-inch cubes.
In a bowl, whisk together soy sauce, garlic, brown sugar, tahini, sesame oil, rice vinegar, ginger, sriracha, and sesame seeds. Add chicken and marinate while prepping salad.
In a separate bowl, whisk together peanut butter, rice vinegar, honey, sesame oil, soy sauce, ginger, garlic, sriracha, and warm water until smooth. Adjust consistency as needed.
Prepare salad by shredding cabbages, carrots, and slicing bell pepper. Place in a large bowl with edamame, green onion, cilantro, and peanuts.
Heat a skillet with oil over medium heat. Add chicken (with marinade). Cook 3 minutes until browned, then continue cooking until chicken is fully cooked (165°F) and sauce thickens.
Let chicken cool slightly. Toss salad with desired amount of dressing. Top with chicken and toss gently.
Garnish with extra cilantro and sesame seeds. Serve immediately.

Swap chicken with shrimp, tofu, or tempeh for a different protein option.

Use almond butter or sunflower seed butter for a nut-free version.

Add fruit like mango or pineapple for a sweet twist.

Replace cabbage with romaine lettuce for a lighter salad.

Adjust spice by adding or reducing sriracha or red pepper flakes.

Store salad and dressing separately for up to 3 days to keep fresh.

Cooked chicken keeps in the fridge up to 4 days. Reheat gently or serve cold.