8 chicken thighs, skinned, boned and cut in bite-size pieces
1 carrot, shaved
2 teaspoons toasted sesame oil
1 tablespoon soy sauce
1 cup roasted peanuts
4 cups shredded Savoy cabbage
1 red bell pepper, seeded and thinly sliced
Dressing: recipe follows
1/2 cup finely shredded scallions
1/2 cup loosely packed cilantro leaves

In large nonstick frypan, place oil and heat to high temperature. Add chicken and sauté 3 minutes. Add soy sauce. Lower heat and stir-fry until liquid is absorbed and chicken is well glazed. Stir in peanuts. In large bowl, place cabbage, carrot and red bell pepper. Pour 1/2 of Dressing over vegetables, tossing to coat. Place tossed salad on a platter, top with chicken and peanuts, shredded scallions and cilantro. Drizzle remaining Dressing over chicken and vegetables. Serve at room temperature or chill. Makes 4 servings.

Dressing:
In measuring cup, mix together 1 tablespoon sugar; 1 large garlic clove, pressed; 1/2 teaspoon minced hot red pepper; juice of 1 large lime; 2 tablespoons fish sauce and 2 tablespoons rice vinegar. (If fish sauce is unavailable, substitute light soy sauce.)

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Recipe from the National Chicken Council