Thai Chicken with Cabbage Skillet

Easy 20-minute chicken and cabbage skillet with ground chicken, coleslaw mix, carrots, and the most delicious peanut sauce.

It’s such a good weeknight meal to serve with 4-Ingredient Roasted Garlic Green Beans.

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Chicken and Cabbage Skillet

With easy to prepare instructions, simple ingredients, and the most delicious flavor, this chicken and cabbage skillet will become your favorite go-to meal. It’s insanely easy and quick to make, not to mention it’s ready in one pan! So less clean up.

Also, it’s easy to customize to suit your diet or to simply use up whatever veggies you have on hand. 

It serves delicious on its own topped with cilantro and hot chili sauce. Or you can pair it with a refreshing cucumber salad for a balanced meal.

What ingredients do I need for Thai Cabbage Chicken?

Ground chicken, coleslaw cabbage mix, carrots, green onions, and cilantro.

For the peanut sauce, you’ll need peanut butter, soy sauce, garlic, honey, ginger, rice vinegar, and sesame oil. Also neutral oil for cooking. 

To serve the chicken and cabbage, we love cilantro, hot chili sauce, and lime juice as a topping. But you can also add a light drizzle of reserved peanut sauce and more green onions.

How to make this Chicken and Cabbage Recipe

Step 1: Make the Sauce – whisk together all the sauce ingredients and set aside.

Katya’s TIP: Save time on prep and make the peanut sauce up to 3 days in advance. Keep refrigerated until ready to use. 

Step 2: Cook the Chicken – in a large non-stick skillet, heat some of the oil, about 1 tablespoon, and add the ground chicken. Cook until no longer pink while breaking up with a spoon. Remove to a bowl. Drain juices from the pan and wipe clean.

Step 3: Cook the Coleslaw – add the remaining 2 tablespoons of oil to the skillet and when hot, add the coleslaw mix and carrots. Cook until the cabbage is tender-crisp, about 3-4 minutes or so, while stirring constantly. 

Step 4: Combine – add the chicken and sauce to the skillet. Season to taste, with salt and pepper. Cook until everything is heated through. Stir in green onions and cilantro.

Serve topped with more cilantro, hot chili sauce, and fresh lime juice.

Leftovers: Leftover chicken with cabbage will keep refrigerated for up to 3-4 days in an airtight container. 

What else can I add to Chicken with Cabbage?

• Bell peppers
• Edamame
• Kale
• Red cabbage
• Peanuts or cashews – as a topping 

Also, you can swap out a bag of coleslaw mix for a small head of cabbage and a carrot. 

Tips for Making this Chicken Cabbage Recipe

• Stir the cabbage and carrots constantly to prevent them from sticking to the bottom of the skillet or burning. 
• Season generously, making sure to add enough salt to bring out the flavors of the dish. 
• If using a whole cabbage instead of a coleslaw mix, slice it in half through its core. Then, place the cut-side down on a cutting board, and slice the pieces as thinly as possible around the core. 
• Reduce the heat if needed to prevent the skillet from becoming too hot and burning the cabbage. 
• Cook the cabbage in batches if needed, allowing enough room to spread it out in an even layer in the skillet.

Side dishes that pair well with Chicken Cabbage Stir Fry

This chicken and cabbage skillet pairs well with roasted vegetables or a fresh side salad. Here are a few options:

• Asian Green Beans
• Spicy Garlic Edamame
• Crunchy Asian Chopped Salad
• Chopped Kale Salad

How to Store Chicken and Cabbage

Store leftovers in an airtight container in the fridge for up to 3-4 days. I don’t recommend freezing this recipe as it will become mushy and wilted once thawed! 

Reheat your chicken and cabbage in the microwave for 1-2 minutes. Or, warm it in a skillet over low heat on the stove, stirring frequently.

More Easy Chicken Recipes

• One-Pot Chicken and Quinoa in Mustard Sauce
• Lemon Roasted Chicken and Potatoes
• Chicken and Broccoli Pasta Bake
• Easy Chicken Vegetable Curry
• Chicken Cabbage Stir Fry

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