# Components:
→ Chicken
01 - 4 boneless, skinless chicken breasts (approximately 5.3 ounces each)
02 - 1 tablespoon soy sauce
03 - 1 tablespoon lime juice
04 - 1 tablespoon vegetable oil
05 - 1 teaspoon garlic powder
06 - 1/2 teaspoon ground black pepper
→ Peanut Slaw
07 - 2 cups shredded green cabbage
08 - 1 cup shredded red cabbage
09 - 1 cup shredded carrots
10 - 1/2 cup thinly sliced red bell pepper
11 - 1/4 cup chopped fresh cilantro
12 - 2 green onions, thinly sliced
→ Peanut Dressing
13 - 1/4 cup creamy peanut butter
14 - 2 tablespoons soy sauce
15 - 1 tablespoon rice vinegar
16 - 1 tablespoon lime juice
17 - 1 tablespoon honey or maple syrup
18 - 1 teaspoon sesame oil
19 - 1 teaspoon grated fresh ginger
20 - 1 small garlic clove, minced
21 - 2 to 3 tablespoons warm water, as needed for thinning
→ Sandwich Assembly
22 - 4 brioche or sandwich buns
23 - 1/4 cup mayonnaise, optional, or vegan mayonnaise for dairy-free
24 - Extra cilantro leaves, for garnish
25 - Sliced fresh chili or jalapeño, optional for serving
# Directions:
01 - Combine soy sauce, lime juice, vegetable oil, garlic powder, and black pepper in a small bowl. Coat chicken breasts thoroughly and set aside to marinate while preparing the slaw.
02 - In a large mixing bowl, mix together shredded green and red cabbage, shredded carrots, sliced red bell pepper, chopped cilantro, and green onions.
03 - Whisk together creamy peanut butter, soy sauce, rice vinegar, lime juice, honey or maple syrup, sesame oil, grated ginger, and minced garlic in a separate bowl. Gradually blend in warm water until the dressing reaches a smooth, pourable consistency.
04 - Pour peanut dressing over the vegetable mixture and toss thoroughly to coat. Cover and refrigerate until ready for sandwich assembly.
05 - Preheat grill or grill pan to medium-high heat. Grill chicken breasts for 5 to 6 minutes on each side, until fully cooked and juices run clear. Allow to rest for 5 minutes, then slice.
06 - Lightly toast the brioche or sandwich buns. Optional: spread mayonnaise on the bottom halves.
07 - Layer sliced grilled chicken onto each bun. Top generously with peanut slaw and garnish with extra cilantro and sliced chilies if desired. Place the top buns to finish.
08 - Serve immediately while warm.
