• In a medium sized bowl, whisk together peanut butter, coconut milk, soy sauce, honey, garlic, and lime juice. Stir until smooth. Reserve ½ C of the sauce. Add the chicken in to the remaining marinade and marinate for at least 30 minutes, or overnight.

Dice the green and red cabbage, cucumber, and bell pepper. Chop the scallions and thinly slice the Thai chili. Add everything to a large salad bowl.

In a blender or food processor (I like to use my submersible blender), combine Thai basil, rice vinegar, lime juice, and grated ginger. Blend until smooth. Slowly add the avocado oil while continuously blending. Taste and add more salt if preferred.

Heat a wok (or medium skillet) over medium heat and add the marinated chicken. Cook, stirring occasionally for 5-7 minutes, or until your chicken reaches an internal temperature of 165°F. Once chicken is cooked, add in the reserved marinade for a saucier finished product. 

Pour the Thai basil vinaigrette over the cabbage mixture and toss to coat. Top with warm peanut chicken.

Garnish with extra Thai basil leaves or chopped peanuts for crunch. Serve immediately.