Chicken & Edamame 
Stir-Fry Slaw 
with Sriracha Peanut Vinaigrette

A steady combination of protein, 
fiber and healthy fats is the key to 
balanced energy – and this tasty recipe fits the bill with chicken, crunchy sliced cabbage, celery and carrots and a slightly spicy peanut dressing.
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Chicken & Edamame Stir-Fry Slaw with Sriracha Peanut Vinaigrette image

Find more stir-fry recipes.

MAKE AHEAD: Prepared salad can be refrigerated in an airtight container for up to 3 days.

  • Duration
  • Cook Time
  • Prep Time
  • 4Servings

Ingredients

  • 2 stalks celery, thinly sliced
  • 1 napa cabbage, cored and sliced crosswise into thin ribbons
  • 1 large carrot, sliced into thin coins
  • 5 scallions, thinly sliced, white and green parts divided
  • 2 tbsp natural unsalted crunchy peanut butter
  • 2 tsp reduced-sodium soy sauce
  • 2 tsp sriracha
  • 1/2 tsp raw honey
  • 4 tbsp rice vinegar
  • 1 cup frozen edamame
  • 2 tsp safflower oil
  • 2 large cloves garlic, minced
  • 1 lb boneless, skinless chicken breast, 
cut into thin pieces (TIP: Cut breast in 
half lengthwise and then slice crosswise into 1/8-inch-thick pieces.)
  • 1/4 cup roasted unsalted peanuts, chopped

Preparation

  1. In a large wide bowl, toss together celery, cabbage, carrot and green parts of scallions. Set aside.
  2. In a small bowl, whisk together peanut butter, soy sauce, sriracha and honey. Add vinegar a little at a time, whisking constantly, into a smooth vinaigrette. Set aside.
  3. Set a wok or large deep skillet on high. Add edamame and 1 tbsp water and stir-fry for 2 minutes, until edamame is hot and bright green.
  4. Add oil, white parts of scallions, and garlic; sauté for 30 seconds. Add chicken and stir-fry for 2 minutes, until cooked through. Add wok ingredients to bowl with cabbage mixture, drizzle with vinaigrette and toss to combine. Sprinkle peanuts over top.

Nutrition Information

  • Serving Size: 1/4 of salad
  • Calories: 359
  • Carbohydrate Content: 18 g
  • Cholesterol Content: 83 mg
  • Fat Content: 15 g
  • Fiber Content: 6 g
  • Protein Content: 36 g
  • Saturated Fat Content: 2 g
  • Sodium Content: 255 mg
  • Sugar Content: 9 g
  • Polyunsaturated Fat Content: 4 g