| | | | 1 |  | skinless and boneless chicken breast | | | | | 3/4 | | teaspoon chile paste | | | | | 1 | | clove garlic, minced | | | | | 1 1/2 | | tablespoons sugar | | | | | 1 | | tablespoon rice-wine vinegar | | | | | 3 | | tablespoons freshly squeezed lime juice | | | | | 2 | | tablespoons Asian fish sauce (nam pla) | | | | | 3 | | tablespoons peanut oil | | | | | 6 | | cups shredded (12 ounces) savoy cabbage | | | | | 1/2 | | cup fresh mint leaves, julienned | | | | | 1/2 | | cup fresh cilantro leaves, julienned, plus sprigs for garnish | | | | | 1 | | small red onion, thinly sliced lengthwise | | | | | 1 | | small fresh red or green hot chile pepper | | | | | 1/2 | | seedless cucumber, seeded, julienned | | | | | 2 | | large carrots, peeled, julienned | | | | | 1 | | red bell pepper, julienned | | | | | 1/3 | | cup roasted roughly chopped peanuts | | | | | 1. Bring a stockpot of water to a simmer. Add chicken to simmering water, and poach until the meat is firm and the juices run clear when pierced with a two-pronged fork, 10 to 12 minutes. Remove chicken from the water, and thinly slice it lengthwise. Set aside. | | | | | 2. In a small bowl, whisk together chile paste, garlic, sugar, rice-wine vinegar, lime juice, fish sauce, and peanut oil until well combined. Set aside. | | | | | 3. In a medium bowl, toss together cabbage, mint, and cilantro, and place on a large platter. Top the cabbage mixture with the onion, pepper, cucumber, carrots, bell pepper, and chicken. Drizzle with the reserved dressing, garnish with peanuts and cilantro sprigs, and serve. | | | | | | Per serving: 312 calories, 3 g fat, 44 mg cholesterol, 48 g carbohydrate, 1052 mg sodium, 25 g protein, 7 g dietary fiber. |
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