Place 1 ½ lb boneless skinless chicken breasts poached and shredded in a large Pot and cover with cold water by about 2 inches. Bring to a boil over medium-high heat, then reduce to a gentle simmer. Cook for 12–15 minutes, until the 1 ½ lb boneless skinless chicken breasts poached and shredded is cooked through and no longer pink in the center. Transfer to a Cutting Board, let rest 5 minutes, then shred into bite-sized pieces using two forks.

In a small Mixing Bowl, whisk together the 3 tbsp soy sauce low-sodium preferred, 3 tbsp rice vinegar, 2 tbsp toasted sesame oil, 2 tbsp honey, grated 1 tbsp fresh ginger finely grated, minced 2 cloves garlic minced, and 1 tbsp peanut butter creamy (if using) until smooth and fully combined. Taste and adjust — add more 3 tbsp rice vinegar for tang or 2 tbsp honey for sweetness.

In a large Mixing Bowl, combine the shredded 4 cups napa cabbage thinly shredded, 2 cups red cabbage thinly shredded, ½ cup shredded carrots, 1 cup shelled edamame thawed if frozen, 1 can mandarin oranges drained, and 3 whole green onions thinly sliced. Add the shredded 1 ½ lb boneless skinless chicken breasts poached and shredded on top.

Remove any damaged outer leaves. Halve the head lengthwise through the stem, then cut each half into quarters. Cut out and discard the tough core from each quarter. Thinly slice crosswise into strips — thin shreds cook faster and more evenly; slightly thicker cuts hold more texture. If using onion or garlic, slice and mince them now before the pan gets hot. Keep a small cup of water nearby in case the cabbage dries out during cooking.