Asian Chicken Crunch Salad with Peanut Dressing (35 Minutes)

Ingredients

• 1 lb (450 g) boneless skinless chicken breast, cut into 1-inch pieces
• 2 tablespoons low-sodium soy sauce
• 1 tablespoon toasted sesame oil
• 1 tablespoon rice vinegar
• 1 tablespoon honey
• 2 teaspoons grated fresh ginger
• 2 cloves garlic, minced
• 1-2 teaspoons sriracha
• 1 tablespoon neutral oil, for cooking
• 1/3 cup (85 g) creamy peanut butter
• 3 tablespoons fresh lime juice
• 2 tablespoons rice vinegar
• 1 teaspoon grated fresh ginger
• 1 small garlic clove, finely grated
• 3-5 tablespoons warm water, as needed
• 3 cups shredded green cabbage
• 3 cups shredded red cabbage
• 1 cup shredded carrots
• 1 red bell pepper, thinly sliced
• 1 cup shelled edamame, thawed
• 4 scallions, thinly sliced
• 1/2 cup chopped fresh cilantro
• 1/3 cup chopped roasted peanuts
• 1 cup crispy wonton strips
• 1 tablespoon toasted sesame seeds
• Lime wedges, for serving