Step 1

Stir 1/3 cup smooth peanut butter, 3 tablespoons soy sauce, 3 tablespoons rice vinegar, and 2 teaspoons of the toasted sesame oil in a medium bowl until well-combined (it will look curdled at first and then smooth out).

Step 2

Heat the remaining 1 tablespoon toasted sesame oil in a large skillet over medium-high heat until shimmering. Add 1 pound ground chicken, 1/4 teaspoon kosher salt, and 1/4 teaspoon black pepper. Cook, breaking up the meat into small pieces with a wooden spoon, until the meat is no longer pink, 5 to 7 minutes.

Step 3

Stir in 4 minced garlic cloves and cook until fragrant, about 30 seconds. Stir in 1 (12- to 14-ounce) bag coleslaw and cook until the slaw is crisp-tender, 1 to 2 minutes.

Step 4

Stir in the peanut sauce until the mixture is well-coated. The sauce will thin out when mixed with the chicken and vegetables. Taste and season with more kosher salt as needed. Garnish with thinly sliced scallions and chopped fresh cilantro leaves if desired. Serve with cooked rice or noodles if desired.