Ingredients

• 1 seedless cucumber
• ¼ cup unsalted peanuts
• 1 lime, for juice
• 2 teaspoons rice vinegar
• 2 teaspoons sesame oil
• 1 teaspoon reduced-sodium soy sauce
• 0.5 oz fresh basil

Steps

1. Cut cucumber in half lengthwise and slice thinly. Chop peanuts coarsely; juice lime (2 teaspoons).
2. Whisk vinegar, oil, soy sauce, and lime juice in large bowl until blended. Tear basil leaves into small pieces (¼ cup).
3. Add cucumbers, peanuts, and basil to bowl and toss to coat. Serve.

Ingredients

• 4 cloves garlic
• ⅓ cup sweet chili sauce
• 2 tablespoons brown sugar
• 2 teaspoons reduced-sodium soy sauce
• 2 tablespoons rice vinegar
• Large zip-top bag
• 1 lb boneless, skinless chicken breasts
• ¼ cup lite coconut milk
• 8 oz Napa (or green) cabbage
• ¼ cup unsalted peanuts
• 0.5 oz fresh basil
• ½ bunch fresh cilantro
• 1 lime, for wedges
• 8 oz whole wheat spaghetti (or rice noodles)
• ½ cup sliced fresh green onions

Steps

1. Chop garlic. Whisk chili sauce, brown sugar, soy sauce, vinegar, and garlic until well blended. Place ¼ cup chili sauce mixture in bag. Cut chicken into thin, 2-inch-long strips and add to bag (wash hands); seal and let stand 30 minutes (or chill overnight) to marinate. Combine remaining sauce with coconut milk; set aside.
2. Bring water to a boil for pasta. Chop cabbage (3 cups) and peanuts coarsely. Tear basil and cilantro leaves into small pieces. Cut lime into wedges. Cook and drain pasta following package instructions.
3. Preheat large, nonstick sauté pan on medium 2–3 minutes. Place chicken in pan (discard marinade); cook 5–6 minutes, stirring occasionally, until chicken is 165°F. Remove chicken from pan.
4. Reduce heat to low. Add reserved chili sauce mixture to pan; cook and stir 2–3 minutes until thickened. Stir in pasta; cook 1 minute.
5. Remove pan from heat; stir in cabbage, basil, cilantro, chicken, and onions. Top with peanuts; serve with lime wedges.