Name: Thai Chicken and Cabbage Skillet
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 6
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; ½ cup chopped cilantro, plus more for serving; Kosher salt and fresh black pepper; Hot chili sauce, for serving; 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

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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.

ingredients for chicken and cabbage with carrots

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.

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