What You'll Need:
For the Salad
2 Chicken Breasts (Mine were small-ish)
1/2 head Napa Cabbage
1 cup shredded carrots
1/2 cup edamame beans
1 cup snap peas (chopped into 1/2in pieces)
2-3 Green Onions
1 head cilantro
For the Dressing/marinade
1/3 cup Teriyaki sauce
3 T Hoisin Sauce
2 T sriracha
3 T rice vinegar
3 T red wine vinegar
1/4 cup canola oil
1 t red pepper flakes
S&P
Start by mixing together the teriyaki, hoisin, and sriracha. Heat 2-3 T of oil in a pan and place the chicken in it. Spoon some of the sauce over the chicken. Flip and repeat. You should use about 1/2 of the sauce on the chicken, and reserve the rest. When it is cooked, you will want to slice the chicken.
While the chicken is cooking, chop up the snap peas, onions, cilantro, and cabbage and add to a large bowl, along with the edamame and carrots. To the reserved sauce mix, add the vinegars, oil, pepper flakes, and salt and pepper to taste. This will be the dressing for the salad. Pour it over the salad and mix together. Serve the salad, place the chicken strips on the top, and ENJOY!