Begin by cutting your chicken breast into 1-inch cubes for even cooking. In a bowl, combine low sodium soy sauce, minced garlic, brown sugar, toasted sesame oil, rice vinegar, fresh grated ginger, and sriracha to create a marinade. Add the chicken to the mixture, ensuring each piece is well coated. Let it marinate for 20 minutes at room temperature.

In a separate mixing bowl, whisk together the natural creamy peanut butter, rice vinegar, honey, toasted sesame oil, soy sauce, grated ginger, minced garlic, sriracha, and warm water until smooth and creamy. Adjust the consistency as needed, adding more warm water for a drizzling texture.

While the chicken marinates, prepare your colorful veggies for the salad. Use a mandoline or a sharp knife to shred the purple and green cabbage. Shred carrots for added sweetness and crunch. Dice the red bell pepper into bite-sized pieces.

Heat a tablespoon of oil in a skillet over medium heat. Once heated, add the marinated chicken cubes to the skillet. Cook for about 3-4 minutes until the chicken is browned and cooked through, stirring occasionally.

In a large bowl, combine the shredded cabbage, carrots, red bell pepper, and shelled edamame. Pour the creamy peanut dressing over the veggies, and toss gently to coat evenly. Add the chicken on top, mixing all the elements together.

To finish, sprinkle chopped cilantro and peanuts generously over your Chicken Crunch Salad. Serve immediately, or let it sit for a few minutes to meld flavors.