Peanut Chicken Cabbage Cups

Instructions

1. 1

   Set an oven rack about 15 cm below the broiler element. Preheat the broiler to high, approximately 260°C/500°F, while preparing the ingredients. Brush a 33 × 46 cm rimmed metal baking sheet with the olive oil.

2. 2

   Whisk the brown sugar with the water until dissolved. Grate the garlic and stir it into the mixture with the fish sauce, soy sauce, lime juice and chili paste. Transfer 3 tbsp of this dressing to a separate bowl and stir in the peanut butter to make a thick glaze.

3. 3

   Seed and thinly slice the peppers, then thinly slice the onion. Toss both with the remaining dressing and salt. Leave the slaw to soften while the chicken cooks.

4. 4

   Use a small napa cabbage weighing approximately 1.1 kg. Separate, rinse and dry the leaves, discarding the core and trimming away tough lower ends. Keep 12–16 broad leaves for cups and thinly slice any smaller tender leaves to add to the slaw. Chop the peanuts.

5. 5

   Use four boneless, skinless chicken breasts of approximately 170 g each. Pound it between sheets of food-safe wrap to an even 1.25 cm thickness. Arrange on the prepared sheet without overlapping and spread all the peanut glaze over the tops.

6. 6

   Broil for approximately 10–14 minutes, checking after 8 minutes, until the thickest part of every breast reaches 74°C/165°F on a meat thermometer. If the glaze becomes deeply browned before the chicken is cooked, loosely shield it with foil and continue cooking until it reaches the safe temperature.

7. 7

   Transfer the chicken to a board and rest for 5 minutes. During the rest, toss the slaw again and divide the cabbage leaves among four plates.

8. 8

   Thinly slice the chicken. Divide it and the slaw, including its dressing, among the cabbage cups. Scatter over all the chopped peanuts and serve immediately.