Marinated Chicken by bookseller

Basically I marinated a couple of chicken thighs overnight in a mixture of Thai sweet chili sauce, soy sauce, lime juice, brown sugar, grated ginger (tip? freeze it, and use a microplane to grate it; I will never throw away shriveled up ginger again), minced garlic, and a little sherry. The next day I roasted the chicken, and made a dressing out of, basically, the same ingredients as the marinade, with the additions of some rice vinegar and a few heaping spoonfuls of almond butter, plus a little honey to compensate for my heavy hand with the chili sauce. I let the chicken cool a bit, shredded it up, and plopped it onto a salad made of slivered Napa cabbage, a scallion, half of a mildly spicy pepper, some shredded carrot, half a zucchini, and a huge handful each of cilantro and fresh mint. Tossed it all with the dressing, sprinkled with chopped roasted peanuts and radish sprouts, and I have DEVOURED this. More carb-happy folks could certainly add in some noodles, but they really aren't necessary, and I do think that just about any vegetable -- peas, chopped romaine lettuce, leftover cooked eggplant or sweet potatoes, corn, string beans -- would work beautifully. But don't forget the fresh herbs; that's what really makes it. And if you can find some Thai basil, throw that in alongside.