For the Chicken:

• 1 pound chicken breast

• 1/4 cup low sodium soy sauce or tamari

• 1 tablespoon minced garlic

• 1–2 tablespoons brown sugar (adjust to taste)

• 1 tablespoon tahini

• 1 tablespoon toasted sesame oil

• 1 tablespoon rice vinegar

• 2 teaspoons fresh grated ginger

• 1 tablespoon sriracha

• 1 tablespoon sesame seeds

For the Salad:

• 3 cups shredded purple cabbage

• 3 cups shredded green cabbage

• 1 cup shredded carrot

• 1 red bell pepper, sliced into strips

• 1/2 cup shelled edamame

• 1/2 cup diced green onion

• 1/2 cup chopped fresh cilantro

• 1/4 cup chopped peanuts

For the Dressing:

• 3 tablespoons natural creamy peanut butter

• 2 tablespoons rice vinegar

• 2 tablespoons honey

• 1 tablespoon toasted sesame oil

• 2 tablespoons low sodium soy sauce or tamari

• 1 teaspoon fresh grated ginger

• 1 teaspoon minced garlic

• 2 teaspoons sriracha

• 2 tablespoons warm water (or more as needed to thin)