Categories: Appetizers

Ingredients

• 8 small napa or Savoy cabbage leaves or 4 large, cut in half crosswise
• 1 tablespoon canola oil
• 1 pound boneless, skinless chicken breast, trimmed and cut into bite-size pieces
• 1/4 teaspoon salt
• 5 tablespoons prepared peanut sauce
• 1 tablespoon rice vinegar
• 11/2 teaspoons lime zest
• 1 cup julienned Asian pear
• 1 cup julienned English cucumber
• 1/4 cup finely chopped fresh cilantro

Directions

1. Wash and dry cabbage leaves well and cut out any tough ribs or stems.

2. Heat oil in a large nonstick skillet over medium-high heat. Add chicken, season with salt and cook, stirring often, until cooked through, 4 to 6 minutes.

3. Meanwhile, whisk peanut sauce, vinegar and lime zest in a small bowl.

4. Remove the pan from the heat, add the sauce mixture and stir to combine. Serve the chicken in the cabbage leaves, topped with pear, cucumber and cilantro.

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