Name: Sesame Chicken and Cabbage Salad
Yield: 4 servings
Ingredients: 3 Tbsp. extra-virgin olive oil, divided; 3 Tbsp. soy sauce, divided; 2 Tbsp. honey, divided; 4 skinless, boneless medium chicken thighs (1–1½ lb.); Kosher salt, freshly ground pepper; 1 medium head of red cabbage (about 2 lb.); 12 oz. green beans, trimmed; ¼ cup unseasoned rice vinegar; 2 Tbsp. toasted sesame oil; 1 Tbsp. sriracha; 1 garlic clove, finely grated; 3 scallions, thinly sliced on a diagonal; ½ cup coarsely chopped cilantro, plus more for serving; 3 Tbsp. salted dry-roasted peanuts, coarsely chopped

Bowl of chicken salad on magenta tablecloth.

Photograph by Isa Zapata, Food Styling by Sean Dooley, Prop Styling by Dayna Seman

Your oven’s broiler can do more than just add a little color. In this simple salad, it becomes a weeknight hero, turning out perfectly charred chicken thighs, cabbage, and crisp-tender green beans in less than 20 minutes. Coat everything in the simple soy and rice vinegar dressing amped up with nutty sesame oil and a generous squeeze of tangy, spicy sriracha. If you don’t have honey on hand, feel free to swap with maple syrup.

All products featured on Epicurious are independently selected by our editors. However, when you buy something through our retail links, we may earn an affiliate commission.

What you’ll need

Rimmed Baking Sheet
$28 At Amazon
Cutting Board
$10 At IKEA
Whisk
$12 At Amazon

Recipe information

Yield
4 servings

Ingredients

3 Tbsp. extra-virgin olive oil, divided

3 Tbsp. soy sauce, divided

2 Tbsp. honey, divided

4 skinless, boneless medium chicken thighs (1–1½ lb.)

Kosher salt, freshly ground pepper

1 medium head of red cabbage (about 2 lb.)

12 oz. green beans, trimmed

¼ cup unseasoned rice vinegar

2 Tbsp. toasted sesame oil

1 Tbsp. sriracha

1 garlic clove, finely grated

3 scallions, thinly sliced on a diagonal

½ cup coarsely chopped cilantro, plus more for serving

3 Tbsp. salted dry-roasted peanuts, coarsely chopped

Preparation

Step 1
Whisk 1 Tbsp. extra-virgin olive oil, 1 Tbsp. soy sauce, and 1 Tbsp. honey in a medium bowl to combine. Add 4 skinless, boneless medium chicken thighs (1–1½ lb.), season with kosher salt and freshly ground black pepper, and toss to coat.
Step 2
Place a rack in middle of oven; heat broiler. Cut 1 medium head of red cabbage (about 2 lb.) in half through core, then cut each half into 3 wedges, keeping core intact. Arrange cabbage and 12 oz. green beans, trimmed, on a large rimmed baking sheet, leaving space on one side for chicken. Drizzle with remaining 2 Tbsp. extra-virgin olive oil, then season with salt. Place chicken in a single layer in reserved space and broil until cabbage, green beans, and chicken are charred in spots and chicken is cooked through, 17–22 minutes. Let cool 5–10 minutes.
Step 3
Meanwhile, whisk ¼ cup unseasoned rice vinegar, 2 Tbsp. toasted sesame oil, 1 Tbsp. sriracha, 1 garlic clove, finely grated, remaining 2 Tbsp. soy sauce, and remaining 1 Tbsp. honey in a small bowl to combine; season dressing with salt.
Step 4
Transfer chicken and cabbage to a cutting board; transfer green beans to a large bowl. Remove core from cabbage; discard. Coarsely chop cabbage, then coarsely shred chicken. Add both to bowl with green beans. Add about three fourths of 3 scallions, thinly sliced on a diagonal, and ½ cup coarsely chopped cilantro and drizzle dressing over; toss salad to coat. Taste and season with salt and pepper.
Step 5
Top salad with 3 Tbsp. salted dry-roasted peanuts, coarsely chopped, and remaining scallion and cilantro.