Ingredients
3 tbsp. rice wine vinegar
2 tbsp. granulated sugar
2 tsp. kosher salt
2 Persian cucumbers, halved lengthwise and thinly sliced
2 carrots peeled, halved, and thinly sliced
1/2 c. shredded purple cabbage
3 tbsp. peanut oil
2" piece ginger, minced
2 large cloves garlic, minced
4 dried red chili peppers, crushed (or 2 tsp. crushed red pepper flakes)
1 green onion, thinly sliced, plus more for serving
Kosher salt
1 tbsp. white sesame seeds, plus more for serving
1/4 c. peanut butter, creamy
2 tbsp. cold water
1 1/2 lb. Tyson® Individually Frozen Boneless Skinless Chicken Breasts (about 3 breasts)
Butterhead lettuce, for serving
Roasted peanuts, for serving
Lime wedges, for serving
Preparation
Step 1Make quick pickles: In a medium bowl, toss together all ingredients until well combined. Set aside.Step 2In a medium skillet over medium heat, heat oil, ginger, garlic, red pepper flakes, green onion, 1/2 teaspoon salt, and sesame seeds. Cook, stirring, until fragrant and garlic and sesame seeds are golden, 3 to 4 minutes. Transfer oil mixture into a large bowl and set aside.Step 3Return skillet to medium heat. Add chicken and season with 1/2 teaspoon salt. Cover skillet with lid, and cook chicken 10 minutes per side, until internal temperature reaches 165°.Step 4Meanwhile, make peanut sauce: Whisk peanut butter, 2 tablespoons quick-pickle juice, and cold water into bowl with oil-ginger mixture.Step 5Transfer chicken to bowl with peanut sauce and shred using two forks. Toss chicken in sauce until evenly coated. Step 6Serve chicken in lettuce cups and garnish with more green onions, quick pickles, sesame seeds, peanuts, and lime.
