Thai Chicken Cabbage Stir Fry: A Quick and Flavorful Weeknight Dinner
Easy 20-minute chicken and cabbage stir-fry with ground chicken, coleslaw mix, carrots, and a savory peanut sauce.
- Prep Time: 10 min
- Cook Time: 20 min
- Total Time: 30 min
- Yield: 6 1x
- Category: Main
- Method: Stir-fry
- Cuisine: Thai
Ingredients
- 3 Tbsp neutral oil, divided
- 1 lb ground chicken
- 16 oz coleslaw cabbage mix
- 2 medium carrots, grated
- 2–3 green onions, sliced
- 1/2 cup chopped cilantro, plus more for serving
- Kosher salt and fresh black pepper
- Hot chili sauce, for serving
- SAUCE:
- 1/4 cup creamy peanut butter
- 1/4 cup soy sauce (or tamari)
- 3 cloves garlic, minced
- 2 Tbsp honey
- 1 Tbsp freshly grated ginger
- 1 Tbsp rice vinegar
- 1 tsp sesame oil
Instructions
1. Whisk together the sauce ingredients in a small bowl and set aside.
2. Heat 2 tablespoons of oil in a large non-stick skillet over medium-high heat. Add ground chicken and cook until no longer pink, breaking it up with a spoon. Transfer to a bowl. Drain and wipe the pan.
3. Add the remaining tablespoon of oil. Add the coleslaw mix and carrots and cook 3–4 minutes, stirring constantly, until tender-crisp.
4. Return the chicken to the skillet and pour in the sauce. Season with salt and pepper and cook a few minutes until heated through.
5. Stir in green onions and cilantro. Serve with more cilantro, hot chili sauce, and a squeeze of lime.
Notes
For extra heat, add crushed red pepper or chili crisp. Leftovers reheat well in a skillet.
Nutrition
- Serving Size: 1
- Calories: 309
- Sugar: 12.1 g
- Sodium: 415.1 mg
- Fat: 19.6 g
- Saturated Fat: —
- Unsaturated Fat: —
- Trans Fat: —
- Carbohydrates: 19.1 g
- Fiber: —
- Protein: 17.8 g
- Cholesterol: 64.2 mg
Find it online: https://paulakitchen.com/thai-chicken-cabbage-stir-fry-recipe/