Peanut Chicken with Ginger Slaw

Ingredients

• 1.5 lbs (680g) boneless, skinless chicken breasts or thighs
• 1/2 cup creamy natural peanut butter
• 3 tbsp soy sauce or tamari
• 3 tbsp fresh lime juice
• 2 tbsp honey or maple syrup
• 2 tbsp fresh ginger, finely grated
• 3 cloves garlic, minced
• 1 tbsp toasted sesame oil
• 4 cups shredded mixed cabbage (purple and green)
• 1 cup grated carrots
• 1/2 cup fresh cilantro, chopped
• 1/3 cup roasted unsalted peanuts, chopped for garnish

Instructions

1. 1

   In a medium bowl, whisk together the peanut butter, soy sauce, lime juice, honey, garlic, half of the grated ginger, and 3 tablespoons of warm water until smooth and pourable.

2. 2

   Place the chicken in a shallow dish or zip-top bag, pour half of the peanut sauce over it to coat, and let marinate at room temperature for 15 minutes.

3. 3

   To prepare the slaw, combine the shredded cabbage, carrots, and chopped cilantro in a large salad bowl.

4. 4

   In a small jar, whisk the remaining ginger with the toasted sesame oil and an extra squeeze of lime juice, then toss thoroughly with the cabbage mixture.

5. 5

   Heat 1 tablespoon of cooking oil in a large cast-iron skillet or grill pan over medium-high heat. Cook the marinated chicken for 6 to 8 minutes per side, until fully cooked through and slightly charred (internal temperature reaches 165°F/74°C).

6. 6

   Transfer chicken to a cutting board, let rest for 5 minutes, then slice into thin strips.

7. 7

   Serve the warm sliced chicken over a bed of crisp ginger slaw, drizzled with the reserved peanut sauce and garnished with chopped roasted peanuts.

The Story Behind Peanut Chicken with Ginger Slaw

Savory peanut sauces trace their heritage to Indonesia, where roasted ground peanuts became the foundation for *bumbu kacang*, popularized globally through *satay*. As maritime trade routes connected Southeast Asia with South America and West Africa, peanut-based sauces evolved into diverse regional staples across global cuisines. Modern adaptations combine these velvety, nutty glazes with fresh, acid-driven slaws to create a balanced play between warm richness and crisp freshness. This dish highlights the timeless harmony of toasted legumes, pungent root ginger, and citrus.

Discover Peanut Chicken with Ginger Slaw

Jet Tila

Chef Jet Tila emphasizes balancing the fundamental flavor pillars—sweet, sour, salty, bitter, and umami—when building nut-based marinades and sauces. His approach focuses on using raw ginger and lime acidity to slice through the richness of peanuts without muddying the dish's fresh aromatics.