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overhead easy chicken and cabbage

Thai Chicken and Cabbage Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 35 reviews
  • Author: Katya
  • Prep Time: 10 min
  • Cook Time: 20 min
  • Total Time: 30 minutes
  • Yield: 6 1x
  • Category: Main
  • Method: Stir-fry
  • Cuisine: Thai


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


Units Scale
  • 3 Tbsp. neutral oil, such as avocado oil, divided
  • 1 lb. ground chicken
  • 16 oz. coleslaw cabbage mix
  • 2 medium carrots, grated
  • 23 green onions, sliced
  • 1/2 cup chopped cilantro, plus more for serving
  • Kosher salt and fresh black pepper
  • Hot chili sauce, for serving


  • 1/4 cup creamy peanut butter
  • 1/4 cup soy sauce (use tamari for gluten free)
  • 3 cloves garlic, minced
  • 2 Tbsp. honey
  • 1 Tbsp. freshly grated ginger
  • 1 Tbsp. rice vinegar
  • 1 tsp. sesame oil


  1. Whisk together the sauce ingredients in a small bowl. Set aside.
  2. In a large non-stick skillet, heat 2 tablespoons 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.


  • Serving Size:
  • Calories: 309
  • Sugar: 12.1 g
  • Sodium: 415.1 mg
  • Fat: 19.6 g
  • Carbohydrates: 19.1 g
  • Protein: 17.8 g
  • Cholesterol: 64.2 mg