Chicken & Edamame 
Stir-Fry Slaw 
with Sriracha Peanut Vinaigrette


  • 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


  1. In a large wide bowl, toss together celery, cabbage, carrot and green parts of scallions. Set aside.

  2. 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.

  3. 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.

  4. 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.