- In medium skillet, heat oil. Add onion, celery and bell pepper; sauté until vegetables are crisp-tender. Add chicken; cook, stirring to break up chicken, until no longer pink.
- Stir in peanut sauce; simmer, covered, 5 minutes. Divide chicken mixture evenly among hamburger bun bottoms; top each with 2 tablespoons coleslaw. Sprinkle with cilantro, if desired. Add hamburger bun tops; serve immediately.
FoodE Tip: Our Thai peanut sauce can also be used in chicken, pork and vegetable stir-fries or as a dipping sauce for chicken, pork or shrimp satay.