A cleaner, higher-protein version that skips quinoa, uses extra crunchy red cabbage, bell pepper, carrot, green onion, and cilantro, with a savory soy-garlic dressing and a creamy sesame-style finish instead of peanut sauce.
LBy LHYE
Servings
4
1.5 lb Chicken breast
6 cup Red cabbage
1 piece Bell pepper
1 piece Carrot
4 piece Green onion
1 cup Cilantro
3 clove Garlic
3 tbsp Soy sauce
1 tbsp Oyster sauce
3 tbsp Rice vinegar
2 tbsp Tahini
2 tsp Sesame oil
1 tbsp Olive oil
1 tsp Gochujang
0.5 tsp Black pepper
3 tbsp Water
Calories
488 kcal
Protein
58g
Carbs
28g
Fat
17g
Fiber
9g
Sugar
12g
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Chicken
1. Whisk together half of the soy sauce, the oyster sauce, half of the rice vinegar, half of the garlic, the olive oil, and the black pepper. Coat the chicken breast and let it sit while you prepare the vegetables.
2. Thinly slice the red cabbage, bell pepper, carrot, and green onion. Roughly chop the cilantro and place everything in a large bowl.
6 cup Red cabbage,
1 piece Bell pepper,
1 piece Carrot,
4 piece Green onion,
1 cup Cilantro
Dressing
3. Whisk the tahini with the remaining soy sauce, remaining rice vinegar, remaining garlic, sesame oil, gochujang, and water until smooth and pourable.
4. Heat a large skillet over medium-high heat. Cook the chicken breast for 5 to 7 minutes per side, until browned and cooked through to 74 C. Rest for 5 minutes, then slice thinly.
Assemble
5. Add the sliced chicken breast to the bowl with the vegetables. Pour over the dressing and toss well until everything is evenly coated.
6. Serve right away for maximum crunch, or chill for 10 minutes before serving.
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