4 Servings 20 min Cook
1/3 Cup Peanut Butter
1/2 Cup Soy Sauce
5 Tbsp Olive Oil
4 Tbsp Rice Wine Vinegar
1/4 Pinch Cayenne Pepper
1 Breast, bone and skin removed Chicken Breast
1/3 Cup grated Carrots
1/2 Cup, sliced Cucumber
1/2 Tbsp Peppermint
1/3 Tbsp, chopped Basil
1 2/3 Tbsp Onions
1 Cup Mung Beans
8 Leaf, medium Lettuce
For Peanut Sauce: Mix peanut butter, 1 tbsp soy sauce, 2 tbsp olive oil, 2 tbsp rice vinegar, and cayenne pepper until combined well.
Coat a pan with the remaining oil and soy sauce and heat over medium-high.
Cook chicken breast about 8-10 minutes per side, or until cooked through and no longer pink.
Let rest 5 minutes before thinly slicing.
Veggie Mix: Mix together carrots (grated), cucumber (grated), herbs, onion, and bean sprouts.
Pour peanut sauce over top.
Serve with chicken and enjoy!
