1. Add the chicken to simmering water, and poach until the meat is firm and the juices run clear when pierced with a two-pronged fork, 10 to 12 minutes. Remove the chicken from the water, and thinly slice it lengthwise. Set aside.

2. In a small bowl, whisk together the chile paste, garlic, sugar, rice-wine vinegar, lime juice, fish sauce, and peanut oil until well combined. Set aside.

3. In a medium bowl, toss together the cabbage, mint, and cilantro, and place on a large platter. Top the cabbage mixture with the onion, pepper, cucumber, carrots, bell pepper, and chicken. Drizzle with the reserved dressing, garnish with peanuts and cilantro sprigs, and serve.

Martha Stewart Living

Mm-format by Petra <phildeb@gmx. Net>