CILANTRO CHICKEN WITH NUTS

FOR THE CHICKEN:
2 teaspoons grated fresh ginger
4 cloves garlic, minced (2 teaspoons)
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground pepper
1 pound boneless, skinless chicken breasts, cut in 1-inch strips
2 teaspoons roasted peanut oil
1 ounce dry roasted peanuts
FOR THE SAUCE:
1 tablespoon soy sauce
2 teaspoons rice vinegar
1 teaspoon toasted sesame oil
1 cup fresh cilantro leaves, divided use
TO SERVE:
4 cups finely shredded Chinese (Napa) cabbage
1/4 cup fresh mint
Fresh cilantro sprigs (optional)
Lime wedges (optional)

TO COOK CHICKEN:
In small bowl, combine ginger, garlic, kosher salt and pepper. Sprinkle mixture over chicken. Toss to coat.

In heavy 10-inch skillet, cook chicken, stirring, in hot peanut oil over high heat, for 2 minutes.

Add peanuts. Cook, stirring, for 3 minutes or until chicken is no longer pink.

TO ADD SAUCE:
Add soy sauce, vinegar and sesame oil. Cook, stirring, for 2 minutes.

Remove from heat. Stir in 1/2 cup cilantro leaves.

TO ASSEMBLE, SERVE:
In large bowl toss together cabbage, mint and remaining 1/2 cup cilantro leaves. Arrange cabbage mixture on serving platter or 4 serving plates. Spoon chicken mixture over cabbage mixture. Garnish with cilantro sprigs and lime wedges.

Makes 4 servings
Adapted from source: The Sonoma Diet by Connie Guttersen, R.D., Ph.D.