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In a medium bowl, whisk together all of the sauce ingredients. Set aside.
In a large saucepan over medium high heat, heat 2 tablespoons of the oil until shimmering. Add the chicken and sauté until lightly browned and cooked through, 5 to 7 minutes. Use a slotted spoon to remove to a bowl.
Drain off any liquid in the pan, and add the remaining 2 tablespoons of oil. Once hot, add the red pepper and garlic. Sauté 2 minutes.
Add the shredded cabbage to the pan and sauté until tender, another 3 to 5 minutes. Push the veggies to one side and add the eggs to the cleared side of the pan. Cook, stirring often, until scrambled, about 1 minute.
Add the chicken back to the pan, pour in the sauce, and stir everything together until combined and warmed through. Remove from heat.
Top with the chopped onion and peanuts, and serve with lime wedges for squeezing over.