• 2 teaspoons peanut oil
• 1 lb. skinless, boneless chicken breast halves, cut into 1 inch pieces
• 1/4 cup honey-roasted peanuts (1 ounce)
• 2 teaspoons minced fresh ginger
• 4 cloves garlic, minced
• 1/4 cup sliced green onions (2)
• 1 teaspoon soy sauce
• 2 teaspoons rice vinegar
• 1 teaspoon toasted sesame oil
• 1 cup fresh cilantro
• 4 cups finely shredded Chinese (napa) cabbage or 2 cups hot cooked brown rice
• Fresh cilantro (optional)
• Lime wedges (optional)

In a large heavy skillet heat peanut oil over high heat.  Add chicken; cook and stir for 2 minutes.  Add peanuts, ginger and garlic; cook and stir about 3 minutes or until no pink remains in chicken.

Add green onions, soy sauce, rice vinegar and sesame oil to skillet.  Cook and stir for 2 minutes more.  Remove from heat.  Stir in the 1 cup cilantro.

To serve, spoon chicken mixture over cabbage.  If desired, garnish with additional cilantro and lime wedges.

Makes 4 servings.