WARM CABBAGE SALAD WITH CHICKEN | Central Texas Food Bank

Ingredients

• 1 head medium cabbage, shredded (about 6 cups)
• 2 medium carrots, large shred (about 1.5 cups)
• ½ cup unsalted peanuts, toasted and crushed
• 4 scallions, sliced thin
• ½ cup fresh cilantro leaves, whole
• ½ cup fresh mint leaves, chopped
• 1 pound chicken breast, thinly sliced, 2 inch wide
• ½ cup cornstarch
• 2 ½ tablespoon of corn meal
• Pepper, to taste
• 4 tablespoon canola oil
• ½ tablespoon canola oil
• 2 medium garlic cloves, minced (about 2 teaspoons)
• 5 tablespoons rice vinegar, natural (no sodium, no sugar)
• 1 teaspoon fish sauce
• 1 teaspoons Asian chili sauce