Peanut-Braised Chicken Breasts

4 servings

prepPreheat a large nonstick skillet over medium-high heat
1/2 small red cabbage, shredded (about 4 1/2 cups)	Toss cabbage & carrots with lime juice, oil & salt						Plate vegetables, chicken, sauce & rice; garnish
1 cup / 240 g shredded carrots
2 limes, halved, divided (juice of 1 lime + up to 1/2 lime for salad; 1/2 lime for sauce)
1 tsp olive oil (for the salad)
3/4 tsp kosher salt (for the salad)
4 small organic boneless skinless chicken breasts (about 6 oz / 170 g each)	Season chicken with salt & pepper	Sear chicken in oil, 5 min until golden	Flip; add water, peanut butter, Sriracha, ginger & garlic	Bring to boil, dissolve peanut butter	Simmer 20 min, flipping & basting chicken	Rest 5 min, slice; squeeze lime into sauce, stir smooth
3/4 tsp kosher salt (for the chicken)
Pepper to taste
1 tsp olive oil (for the pan)
1 1/2 cups / 360 ml water
1/4 cup / 65 g peanut butter (natural, no sugar added)
1 tbsp Sriracha chili sauce (plus more for serving)
1 tbsp grated ginger
1 large garlic clove, grated
Brown rice or veggie rice (optional for serving)
Cilantro (optional for garnish)

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