1 pound chicken tenders
1 jar Thai peanut sauce
1/2 head Napa cabbage, shredded
1/2 small red cabbage, shredded
1 red bell pepper, chopped
1 yellow bell pepper, chopped
1 bunch green onion, chopped
Asian vinaigrette dressing
To prevent burning, soak wooden skewers in water for about 15 minutes. Thread chicken tenders onto the skewers; place in a dish to marinate in a little peanut sauce. Grill or pan-fry the chicken skewers until cooked through. Toss cabbage with peppers, green onion and Asian vinaigrette.
Serve the cabbage mixture with the hot chicken.
Source: Chef Jeff Moogk, Sammy's Woodfired Pizza, Phoenix, Arizona - azfamily.com
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