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overhead easy chicken and cabbage

Thai Chicken and Cabbage Skillet

  • Author: Katya
  • 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

Scale
  • 3 Tbsp. neutral oil, divided
  • 1 lb. ground chicken
  • 16 oz. coleslaw cabbage mix
  • 2 medium carrots, grated
  • 23 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

  1. Whisk together the sauce ingredients in a small bowl. Set aside.
  2. 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.
  3. 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.
  4. Add chicken and sauce. Season with salt and pepper to taste. Cook for few minutes until heated through.
  5. 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