INGREDIENTS
2 1/2 cups
Chicken
2
Carrots
1 cup
Cilantro, loosely packed and chopped
1
Garlic clove, small
2 tsp
Ginger
1
Peanuts, roasted unsalted
1
Red bell pepper
4
Scallions
2 tbsp
Gluten-free soy sauce
2 tsp
Sriracha hot chili sauce
3 tbsp
Coconut sugar
6 tbsp
Olive oil
4 tbsp
Rice vinegar, lite
4 tbsp
Sesame oil
1
Medium-sized napa (or savoy) cabbage, thinly sliced (about 8 cups)