INGREDIENTS:

• 2 stalks celery, thinly sliced

• 1 napa cabbage, cored and sliced crosswise into thin ribbons

• 1 large carrot, sliced into thin coins

• 5 scallions, thinly sliced, white and green parts divided

• 2 tbsp natural unsalted crunchy peanut butter

• 2 tsp reduced-sodium soy sauce (tamari for gluten free)

• 2 tsp sriracha

• 1/2 tsp raw honey

• 4 tbsp rice vinegar

• 1 cup edamame

• 2 tsp safflower oil

• 2 large cloves garlic, minced

• 1 lb boneless, skinless chicken breast, cut into thin pieces (TIP: Cut breast in half lengthwise and then slice crosswise into 1/8-inch-thick pieces.)

• 1/4 cup roasted unsalted peanuts, chopped

PREPARATION:

1. In a large wide bowl, toss together celery, cabbage, carrot and green parts of scallions. Set aside.

2. In a small bowl, whisk together peanut butter, soy sauce, sriracha and honey. Add vinegar a little at a time, whisking constantly, into a smooth vinaigrette. Set aside.

3. Set a wok or large deep skillet on high. Add edamame and 1 tbsp water and stir-fry for 2 minutes, until edamame is hot and bright green.

4. Add oil, white parts of scallions, and garlic; sauté for 30 seconds. Add chicken and stir-fry for 2 minutes, until cooked through. Add wok ingredients to bowl with cabbage mixture, drizzle with vinaigrette and toss to combine. Sprinkle peanuts over top.