INGREDIENTS
2 tbsp
canola oil
1 1/2 cups
carrots
1/3 cup
creamy peanut butter
1 large clove
garlic
3 tbsp
honey
2 tbsp
lime juice
2 tbsp
low sodium soy sauce
16 oz
napa cabbage
1 1/2 cups
red bell peppers
2 tbsp
rice vinegar
1 tsp
sesame oil
3 cups
shredded chicken
1/4 tsp
sriracha
1 tsp
water