Start by cutting the chicken into small 1-inch cubes.,In a shallow bowl, whisk together all the ingredients for the chicken marinade. Add the chicken cubes and let them marinate while you prep the rest of the ingredients.,In another bowl, whisk together all the ingredients for the dressing and set aside.,Shred the cabbage using a mandoline or knife, then add it to a large bowl.,Add the shredded cabbage, carrots, red bell pepper, edamame, green onions, cilantro, and peanuts to the large bowl and toss them together.,Heat a skillet with a splash of oil over medium heat. Add the marinated chicken and reserve the remaining marinade for later.,Cook the chicken for about 3 minutes or until it’s browned on all sides. Then, add the remaining marinade and cook until the chicken’s internal temperature reaches 165°F, and the sauce has thickened.,Allow the chicken to cool slightly. Meanwhile, toss the salad with the dressing. Add in the chicken and mix to combine.,Garnish with extra cilantro and sesame seeds, and enjoy!