Step 1

In a medium bowl, whisk together all of the sauce ingredients. Set aside.

Step 2

In a large saucepan over medium high heat, heat 2 tablespoons of the oil until shimmering. Add the chicken and sauté until lightly browned and cooked through, 5 to 7 minutes. Use a slotted spoon to remove to a bowl.

Step 3

Drain off any liquid in the pan, and add the remaining 2 tablespoons of oil. Once hot, add the red pepper and garlic. Sauté 2 minutes.

Step 4

Add the shredded cabbage to the pan and sauté until tender, another 3 to 5 minutes. Push the veggies to one side and add the eggs to the cleared side of the pan. Cook, stirring often, until scrambled, about 1 minute.

Step 5

Add the chicken back to the pan, pour in the sauce, and stir everything together until combined and warmed through. Remove from heat.

Step 6

Top with the chopped onion and peanuts, and serve with lime wedges for squeezing over.