Peanut Butter Chicken & Sweet Ginger Cilantro Slaw - rice wine vinegar

Method

• Heat large non-stick skillet on medium heat. In a bowl or pie plate, mix peanut butter, brown sugar, soy sauce, rice vinegar, and sesame oil together with a wisk. Prepare chicken my removing from package and patting dry. Coat each piece of chicken in peanut sauce, and lay top down in your hot skillet. Cook about 4-6 minutes each side. If the chicken starts to get too dark before it's cooked through, turn your heat down a bit and be patient. Remove chicken and let rest for 5 minutes before slicing.
• Wash all of your produce. Prepare vegetables by shredding slaw. Grate or make ribbons of the carrots. Dice green onions, and chop cilantro. Place all the vegetables into a bowl and set aside. To make dressing, mix honey, sesame oil, ginger, soy sauce, and rice wine vinegar. Grate or press garlic clove, and add a pinch of the cilantro leaves chopped for the salad. Stir. Coat the vegetable with dressing, toss, and let sit in the fridge for about 10 minutes.