Thai Chicken and Cabbage Skillet
A quick and flavorful one-skillet meal combining ground chicken with crunchy cabbage and a savory blend of sauces, perfect for busy weeknights.
Ingredients
Main Ingredients
- 1 lb ground chicken
- 16 oz coleslaw cabbage mix
- 2 medium carrots, grated
- 2-3 pieces green onions, sliced
- ½ cup chopped cilantro plus more for serving
Sauces and Seasonings
- 3 Tbsp neutral oil, such as avocado oil
- ¼ cup creamy peanut butter
- ¼ cup soy sauce (or tamari for gluten free)
- 3 cloves garlic, minced
- 2 Tbsp honey
- 1 Tbsp freshly grated ginger
- 1 Tbsp rice vinegar
- 1 tsp sesame oil
- to taste Kosher salt
- to taste fresh black pepper
- as desired hot chili sauce, for serving
Instructions
Cooking the Chicken
- Begin by heating the neutral oil in a large skillet over medium heat. Once hot, add the ground chicken and break it apart with your spatula. Cook until no longer pink.
Adding Vegetables
- Add the coleslaw cabbage mix and grated carrots to the skillet, stirring gently. Cook until the vegetables are tender but still have some crunch.
Creating the Sauce
- Stir in the green onions, cilantro, soy sauce, peanut butter, garlic, honey, ginger, rice vinegar, and sesame oil. Mix well until the peanut butter melts and coats the chicken and vegetables.
Final Adjustments
- Let the mixture simmer for a minute, stirring occasionally, and taste to adjust seasoning with salt and pepper as desired.
Serving
- Remove the skillet from heat and sprinkle fresh cilantro on top to serve.
Notes
Store leftovers in an airtight container in the fridge for up to three days. Can be frozen for about three months. Reheat gently to maintain texture.