331 calories | 13g carbs | 20g fat (3g sat fat) | 27g protein | 306mg sodium | 7g fiber | 6g sugar (0g added sugar) per serving
Serves 4 for $8.26
Ingredients
- ¾ pound chicken breasts
- 2 cups cabbage, shredded using the large holes of a box grater
- 3 carrots, shredded using a box grater, or thinly sliced
- 12 Romaine lettuce leaves
- ½ cup chopped peanuts (optional)
- 1 teaspoon soy sauce
- 2 tablespoons and 1 teaspoon oil
- ¼ teaspoon salt
- ¼ teaspoon pepper
For the sauce:
- 3 tablespoons peanut butter
- 1 teaspoon minced jalapeno pepper
- 1 teaspoon soy sauce
- 1 teaspoon vinegar
- 1 teaspoon sugar or honey
Instructions
- Heat 2 tablespoons oil in a large nonstick skillet over medium heat. Cook the chicken 4 minutes on one side and flip, cooking 3 minutes on the other side. Season with salt and pepper. Set aside on a cutting board and allow to cool. Chop into small pieces and return to the pan. Add the cabbage and carrots, and toss with 1 teaspoon soy sauce and 1 teaspoon peanut oil.
- To make the sauce: In a small bowl, combine the peanut butter, vinegar, the remaining 1 teaspoon soy sauce, sugar, jalapeno pepper, and about 4 tablespoons water. Stir until a smooth thin sauce forms. Add more water as needed.
- Arrange lettuce leaves on a plate and spoon 2 tablespoons chicken mixture on top of lettuce. Drizzle the peanut sauce onto each. If desired, sprinkle the chopped peanuts on top.
Prepare Ahead
Prepare the chicken and cabbage filling ahead of time and store in the fridge. Make the sauce and assemble the cups the day of for a quick dinner.
Waste Less Food
Shred a whole head of cabbage. Combine the extra cabbage with vinegar and a little sugar and store in the fridge. Use throughout the week in sandwiches, in tacos, or on top of salads.