2 cooked chicken breasts, either boiled or pan-fried
4-6 medium-sized zucchini and summer squash
2 large carrots
About 1/4 cup chopped cilantro
About 1-2 tbsp sesame seeds
1/2 cup peanut butter
1 tbsp soy sauce
3 tbsp rice vinegar
2 tsp sesame oil
1/2 tsp minced garlic (or more)
1/2-1 tsp granulated sugar (depending on taste)
At least 1/4 cup water, add 1-2 more tablespoons depending on texture
First, prepare your chicken breasts by either shredding the chicken (if you prefer to boil it) or by dicing it (if you prefer to pan-fry it). Set the chicken aside.
Next, make the peanut sauce by whisking all the ingredients together in a medium bowl. Start by adding 1/4 cup water as the recipe suggests, and if the sauce is too thick for your taste, add additional tablespoons water to reach desired consistency.
Lastly, prepare the zucchini, squash, and carrot ribbons by using a mandoline or by using a peeler designed to julienne vegetables. If using the peeler, hold the stem end of the squash in one hand and drag the peeler from the top to the bottom to create the ribbons. Julienne all the vegetables, keeping the carrots separate from the squash and zucchini. Briefly blanch the vegetables in a pot of boiling water by adding the carrots first for about 2-3 minutes, and then adding the zucchini and squash for another 1-2 minutes (it gets tender very quickly). Drain the hot water, immediately add cold water to stop the cooking, and once the vegetables have cooled, drain the water again.
Assemble the dish by putting some of the vegetable ribbons on a plate and topping them with diced or shredded chicken, then the peanut sauce, and chopped cilantro and sesame seeds. Serve at room temperature, but can also be served cool (if you would like to refrigerate ingredients before serving).
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