Ingredients
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 (12 ounces) savoy cabbage, shredded
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 fresh red or green small hot chile pepper
1/2 seedless cucumber, julienned
2 large carrots, peeled, julienned
1 red bell pepper, julienned
1/3 cup roughly chopped peanuts, roasted
Preparation
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.
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.
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.
