Place the chicken breasts in a large non-stick frying pan. Add enough water to fully submerge the chicken breasts. Cover the pan with a lid and heat over medium-high heat until the water reaches a gentle boil. Once boiling, reduce the heat to low. Simmer for ~5 minutes, depending on the thickness of the chicken breasts, until the chicken is fully cooked through.

Once cooked, remove the chicken from the water and let it rest for 5 minutes before shredding. Use two forks to shred the chicken.

Meanwhile, add the cabbage, carrot, and red onion to a large bowl and toss to combine. Add the edamame and shredded chicken.

In a small jug, combine all the dressing ingredients and mix well.

Divide the slaw into 4 servings and drizzle with the dressing. Mix well. Top with coriander and peanuts. Enjoy!