Thai Spicy Peanut Chicken With Asian Slaw

Preparation: 18 min

In a bowl, combine the slaw mix, salt, vinegar, mayo, sesame seeds, and first amount of lime juice. Set this slaw mixture aside for later, giving the salt time to draw out the juices.

Trim any unwanted fat from your chicken, and chop the chicken into 1-inch cubes.

Heat the olive oil in a medium sized pan on medium-high heat. Toss in the chicken and black pepper, and cook these ingredients until the chicken just cooks through.

Use a wooden spoon to move the chicken the the outer edges of the pan and turn the heat to very low. Place the peanut butter, chili sauce, and soy sauce in the exposed center of the pan.

Let the heat melt the peanut butter slightly, then stir and combine the chicken and sauce into a consistent and creamy mixture.

Finally, chop the cilantro and basil and toss these with the chicken.

Serve the hot chicken with the cool slaw and two lime wedges. You can add extra cilantro as a garnish at your discretion. Enjoy!

lowcarb lunch