Heat oil in a skillet over medium heat.
1 tsp sesame oil
Add chicken and cook until browned, breaking it apart with a spoon.
½ lb ground chicken
Add garlic, ginger, and green onion. Cook 1 minute.
1 clove garlic, 1 tsp ginger, 2 green onions
Stir in shredded cabbage and carrot. Cook 4–5 minutes until slightly softened but still crisp.
2 cups cabbage, 1 small carrot
Add soy sauce, rice vinegar, and black pepper. Stir well.
1 tbsp soy sauce, 1 tsp rice vinegar, ½ tsp black pepper
In a small bowl, whisk together peanut butter, warm water, soy sauce, and lime juice until smooth. Add more water as needed for a drizzle consistency.
1 tbsp peanut butter, 1 tsp warm water, ½ tsp soy sauce, 1 tsp lime juice
Spoon chicken mixture into cabbage or romaine leaves.
cabbage leaves
Top with cucumber, radish, extra green onion, and sesame seeds.
½ cup cucumber, 2 radishes, 1 tbsp green onion, sesame seeds
Drizzle with the peanut sauce before serving.