Makes 6-8 servings. Difficulty
1/2 lb. sugar snap peas 2 Tablespoons water 2 teaspoons vegetable oil 1 shallot, minced 1 garlic clove, minced 1 lb. boneless, skinless chicken breast, sliced into strips Salt and freshly ground black pepper 1/2 head Napa cabbage, thinly sliced 2 cups red cabbage, thinly sliced 1 red bell pepper, thinly sliced 1 yellow bell pepper, thinly sliced 6 scallions, thinly sliced 3 carrots, shredded 1 cup loosely packed cilantro, chopped
3 Tablespoons peanut butter 1 teaspoon sesame oil Juice from 1 lime 4 Tablespoons gf soy sauce 2 teaspoons fresh ginger, minced 1 Tablespoon sugar (or more to taste) 1-1/2 teaspoons gf Chinese chili sauce
Place the water in a wok and heat to a simmer over medium high heat. Add the sugar snap peas; cover and cook for 3 minutes or until the peas are just tender. Drain peas in a colander and rinse under cold water; set aside. Return the wok to the heat and add the vegetable oil. Add the shallots and garlic and sauté until fragrant, about 30 seconds. Add the chicken to the wok, season with salt and freshly ground black pepper and stir fry until chicken is browned and just cooked through, about 3-4 minutes. Transfer the chicken to a plate; let cool.
Place the peanut butter and sesame oil in a large salad bowl. Whisk in the lime juice. Add the soy sauce, ginger, sugar and chili sauce. Whisk until dressing is thoroughly mixed. Adjust seasonings to taste with sugar more chili sauce. Add the chicken, snap peas, cabbage, peppers, scallions, carrots and cilantro. Toss until all ingredients are coated with dressing. Serve immediately.