Peanut Chicken With Cilantro and Napa Cabbage

Peanut Chicken with Cilantro


  • 2 teaspoons peanut oil or canola oil
  • 1 pound boneless, skinless chicken breasts cut into 1-inch strips
  • 3 tablespoons honey-roasted peanuts
  • 1-2 teaspoons of crushed red pepper
  • 1 tablespoon soy sauce
  • 2 teaspoons rice vinegar
  • 1 teaspoon toasted sesame oil
  • 1 ½ cup packed fresh cilantro leaves
  • 4 cups finely shredded Napa cabbage


In a heavy 10-inch skillet, heat oil over high heat. Cook and stir chicken in hot oil for two minutes. Add peanuts and crumbled peppers. Cook and stir for three minutes more or until chicken is no longer pink. Add soy sauce, vinegar and sesame oil. Cook and stir for two minutes more. Remove from heat and stir in cilantro leaves. To serve, spoon chicken mixture over cabbage.

Yield: About 4 servings

Nutritional Information Per Serving

  • Calories: 254
  • Fat: 8 grams
  • Saturated Fat: 0.5 grams
  • Sodium: 322 milligrams
Original recipe from Easy Dinners Health Recipes Cookbook by Carrie Holcomb