Vibrant Salad with Thai Chicken and Peanut Sauce - Cook with Carla

Ingredients

• 1 lb chicken breast, cut into squares about 1 inch wide.
• 1/4 cup soy sauce with less salt.
• 1 tbsp garlic, finely chopped (used for marinade).
• 1-2 tbsp brown sugar, to taste.
• 1 tbsp tahini paste.
• 1 tbsp sesame oil, toasted (used for marinade).
• 1 tbsp rice vinegar (for chicken marinade).
• 2 tsp grated fresh ginger root (for marinade).
• 1 tbsp sriracha (spicy marinade addition).
• 1 tbsp sesame seeds to sprinkle.
• 3 cups finely shredded purple cabbage.
• 3 cups finely shredded green cabbage.
• 1 cup carrots, thinly shredded.
• 1 red bell pepper, cut into thin strips.
• 1/2 cup green edamame, shelled.
• 1/2 cup green onion, chopped.
• 1/2 cup fresh cilantro, finely chopped.
• 1/4 cup peanuts, coarsely chopped.
• 3 tbsp creamy peanut butter.
• 2 tbsp rice vinegar (used for the dressing).
• 2 tbsp honey.
• 1 tbsp sesame oil, toasted (for dressing).
• 2 tbsp soy sauce (used in the dressing).
• 1 tsp fresh ginger, finely grated (for dressing).
• 1 tsp chopped garlic (for dressing).
• 2 tsp sriracha sauce (dressing component).