For the chicken:

3 cups shredded (cooked chicken breasts)

1/4 cup soy sauce

3 tablespoonsfish sauce

3 tablespoons rice wine vinegar

3 tablespoons honey

2 tablespoons finely minced ginger

2 tablespoons hoisin sauce

1/2 teaspoon minced garlic

1/2 teaspoon fresh ground pepper

For the slaw:

2 cups thinly sliced napa cabbage

1 thinly sliced celery stalk

1/2 cup matchstick cut carrots

1/4 cup lightly packed chopped cilantro

1/4 cup rice wine vinegar

2 tablespoons honey

1/2 teaspoon sesame oil

Kosher salt and pepper (to taste)

For the peanut sauce:

1/2 cup creamy natural peanut butter

1/4 cup low-sodium chicken broth

3 tablespoons soy sauce

2 1/2 tablespoons honey

juice and zest of one lime

1 cloves of garlic (chopped)

1 tablespoon red curry paste or curry powder

1 shallot (chopped)

2 tablespoons chili paste

2 tablespoons rice vinegar

8 corn tortillas

Array