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?
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.
What Else Can I Add?
- 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.
How to Make Chicken with Cabbage and Carrots
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 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 up to 3-4 days in an airtight container.
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
If you try Chicken and Cabbage Skillet, don’t forget to leave feedback and a rating.
PrintThai Chicken and Cabbage Skillet
- Prep Time: 10 min
- Cook Time: 20 min
- Total Time: 30 minutes
- Yield: 6 1x
- Category: Main
- Method: Stir-fry
- Cuisine: Thai
Description
Easy 20-minute chicken and cabbage skillet with ground chicken, coleslaw mix, carrots, and the most delicious peanut sauce.
Ingredients
- 3 Tbsp. neutral oil, divided
- 1 lb. ground chicken
- 16 oz. coleslaw cabbage mix
- 2 medium carrots, grated
- 2–3 green onions, sliced
- ½ cup chopped cilantro, plus more for serving
- Kosher salt and fresh black pepper
- Hot chili sauce, for serving
Sauce
- ¼ cup creamy peanut butter
- ¼ cup soy sauce
- 3 cloves garlic, minced
- 2 Tbsp. honey
- 1 Tbsp. grated fresh ginger
- 1 Tbsp. rice vinegar
- 1 tsp. sesame oil
Instructions
- Whisk together the sauce ingredients in a small bowl. Set aside.
- In a large non-stick skillet, heat 1 tablespoon of oil over medium-high heat. When hot, add ground chicken and cook until no longer pink, breaking up the meat with a spoon. Transfer to a bowl with a slotted spoon. Drain juices from pan and wipe clean.
- Add remaining 2 tablespoons of oil. When hot, add coleslaw mix and carrots and cook until tender-crisp, stirring constantly, about 3-4 minutes. If veggies begin to burn, reduce the heat. The goal here is to get the cabbage tender-crisp.
- Add chicken and sauce. Season with salt and pepper to taste. Cook for few minutes until heated through.
- Stir in green onions and cilantro. Serve topped with more cilantro and hot chili sauce. I also like to add a squeeze of fresh lime juice.
Keywords: chicken and cabbage, eggroll in a bowl
Lynn says
This recipe is delicious! I’ve made it several times now 😃. Once I doubled it and didn’t have enough ground chicken so i added a pound of ground hot sausage. The little bit of heat just made it even better!
★★★★★
Katya says
Love that! I bet hot sausage was so good in it. Thanks for the feedback Lynn. So glad you’re enjoying the recipe.
Lynn says
I’m trying to figure out what hot chili sauce you mean. It’s not in the pictures. Is it Siracha or chili garlic sauce?
Katya says
It’s simply Sriracha or any other hot sauce.
DW says
Can you say amazing…. Thank you so very much for sharing this wonderful recipe.
This ones a keeper. 🙂
Katya says
Thank you!
Stephanie Fazio says
This was delish thanks!
★★★★★
Paulina says
I was ‘gifted’ a whole head of cabbage from my mom’s garden and had no idea what to do with it. 😳 This was delicious as a quick lunch! Loved the sauce!
★★★★★
Katya says
Thank you for feedback! So happy to hear you loved the salad.
Kaybee says
Just made this for dinner today and it was AMAZING. Thanks for sharing!
★★★★★
Katya says
Thank you!
Jill says
I made this tonight and it was tasty, my toddler ate it too which is a real win. I think next time I’ll saite the cabbage for only 1-2 minutes as mine got soft, and add some bell pepper and peanuts for crunch. Thanks for your blog!
★★★★
Katya says
Thank you! So happy to hear you enjoyed it.
Roxanne says
Love how it packs both protein and veggies. Plus, it’s really delicious. Thank you!
★★★★★
Katya says
Thank you!
Ghulam Mohyudin says
It was perfect the first time. This is very really unique helpful information.I learn so much from you as well! Thank you so much for sharing your helpful information. Keep it up.
★★★★★