Peanut Chicken with Ginger Slaw

Ingredients

• 1 lb boneless skinless chicken breasts, thinly sliced
• ¼ cup Trader Joe’s Peanut Satay Sauce (more for serving)
• 1 clove garlic, grated (or 1/2 teaspoon garlic powder)
• 1/2 teaspoon salt
• 1 tablespoon avocado oil
• 3 tablespoons rice vinegar
• 2 tablespoons sugar
• 1 tablespoon ginger paste (or grated fresh ginger)
• 1/2 teaspoon salt (more to taste)
• 4-5 cups shredded purple cabbage, very thinly sliced on a mandoline (about half of a head of cabbage)
• 1 shallot, very thinly sliced on a mandoline (optional, but I like it in there!)
• 2 cups jasmine rice
• 1 14-ounce can coconut milk
• 1 1/2 cups water
• 1 teaspoon salt

Instructions

1. Mix the chicken with peanut sauce, garlic, and salt. Let it rest for 15-30 minutes while you prep the other ingredients.
2. Rinse the rice under cold running water. Add to a saucepan with water, coconut milk, and salt; bring to a low simmer. Cover with a lid, and cook for 15 minutes. Remove lid; fluff rice with a fork.
3. Stir the vinegar, sugar, ginger, and salt together in a large bowl. Add shredded cabbage and shallots; massage with your hands for a few minutes to tenderize the cabbage.
4. Heat the avocado oil in a large nonstick skillet over medium high heat. Add the chicken and stir fry, moving around in the pan to prevent burning, for a few minutes until fully cooked.
5. Place the coconut rice in a bowl, top with peanut chicken, and pile that slaw on top. Spoon extra peanut sauce over the chicken. Add cilantro, crispy shallots, and/or chili crisp to finish it off!