2 stalks celery, thinly sliced
1 napa cabbage, cored and sliced crosswise into thin ribbons
1 large carrot, sliced into thin coins
5 scallions, thinly sliced, white and green parts divided
2 tbsp natural unsalted crunchy peanut butter
2 tsp reduced-sodium soy sauce (tamari for gluten free)
2 tsp sriracha
1/2 tsp raw honey
4 tbsp rice vinegar
1 cup edamame
2 tsp safflower oil
2 large cloves garlic, minced
1 lb boneless, skinless chicken breast, cut into thin pieces (TIP: Cut breast in half lengthwise and then slice crosswise into 1/8-inch-thick pieces.)
1/4 cup roasted unsalted peanuts, chopped
In a large wide bowl, toss together celery, cabbage, carrot and green parts of scallions. Set aside.
In a small bowl, whisk together peanut butter, soy sauce, sriracha and honey. Add vinegar a little at a time, whisking constantly, into a smooth vinaigrette. Set aside.
Set a wok or large deep skillet on high. Add edamame and 1 tbsp water and stir-fry for 2 minutes, until edamame is hot and bright green.
Add oil, white parts of scallions, and garlic; sauté for 30 seconds. Add chicken and stir-fry for 2 minutes, until cooked through. Add wok ingredients to bowl with cabbage mixture, drizzle with vinaigrette and toss to combine. Sprinkle peanuts over top.