# What You'll Need:
→ Chicken
01 - 2 boneless, skinless chicken breasts (approximately 14 oz)
02 - 1 tablespoon soy sauce
03 - 1 tablespoon sesame oil
04 - 1 teaspoon freshly grated ginger
05 - Salt, to taste
06 - Black pepper, to taste
→ Vegetables
07 - 4 large carrots, peeled into ribbons
08 - 2 cups finely shredded red cabbage
09 - 1 red bell pepper, thinly sliced
10 - 3 scallions, thinly sliced
11 - ½ cup fresh cilantro leaves
12 - ¼ cup roasted peanuts, roughly chopped (optional)
13 - 1 tablespoon toasted sesame seeds
→ Ginger-Miso Dressing
14 - 2 tablespoons white miso paste
15 - 2 tablespoons rice vinegar
16 - 1 tablespoon soy sauce
17 - 1 tablespoon honey or maple syrup
18 - 1 tablespoon freshly grated ginger
19 - 2 teaspoons toasted sesame oil
20 - 3 tablespoons neutral oil (canola or grapeseed)
21 - 1 tablespoon fresh lime juice
22 - 1 small garlic clove, minced
# How to Make It:
01 - Combine soy sauce, sesame oil, grated ginger, salt, and black pepper in a bowl. Add chicken breasts and turn to coat evenly. Let sit for 10 minutes to marinate.
02 - Heat a grill pan or skillet over medium heat. Cook chicken breasts for 5 to 7 minutes on each side until fully cooked. Remove from heat and let rest for 5 minutes before slicing thinly.
03 - Use a vegetable peeler to shave carrots into ribbons. In a large bowl, combine carrot ribbons, shredded cabbage, sliced bell pepper, scallions, and cilantro leaves.
04 - Whisk together white miso paste, rice vinegar, soy sauce, honey or maple syrup, grated ginger, toasted sesame oil, neutral oil, lime juice, and minced garlic until smooth and creamy.
05 - Add sliced chicken to the vegetable mixture. Pour the dressing over and toss gently to combine all ingredients evenly.
06 - Sprinkle with roasted peanuts and toasted sesame seeds. Serve immediately for optimal freshness and texture.
