Thai Chicken Slaw - alive magazine

Ingredients

• 1/2 lb (225 g) boneless, skinless chicken breasts
• 1/2 cup (125 mL) low-sodium chicken broth
• 1/4 tsp (1 mL) black peppercorns
• 2 large garlic cloves, divided
• Several mint leaves + 1/4 cup (60 mL) chopped
• 1/2 cup (125 mL) sugar snap peas
• 2 limes
• 1/4 cup (60 mL) rice vinegar
• 3 Tbsp (45 mL) fish sauce
• 2 Tbsp (30 mL) water
• 1 tsp (5 mL) coconut sugar
• 1 Thai chili pepper, thinly sliced
• 3 cups (750 mL) shredded Chinese cabbage
• 1 cup (250 mL) shredded red cabbage
• 1/2 cup (125 mL) matchstick-cut carrots
• 2 Tbsp (30 mL) chopped fresh chives
• 1/4 cup (60 mL) chopped fresh cilantro, plus extra
• 1/4 cup (60 mL) chopped Thai or regular basil, plus extra
• 1/4 cup (60 mL) chopped roasted peanuts