Description
This easy Thai Chicken Cabbage Stir Fry combines juicy ground chicken, crisp-tender cabbage and carrots, fresh cilantro, and green onions in a creamy peanut sauce. Ready in about 30 minutes, it’s a colorful, flavor-packed dinner that’s perfect for busy weeknights.
Ingredients
Scale
For the Stir Fry
- 3 tablespoons neutral oil, such as avocado oil, divided
- 1 pound ground chicken
- 16 ounces coleslaw cabbage mix
- 2 medium carrots, grated
- 2–3 green onions, sliced
- 1/2 cup chopped fresh cilantro, plus more for serving
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- Hot chili sauce, for serving
- Fresh lime juice, optional, for serving
For the Peanut Sauce
- 1/4 cup creamy peanut butter
- 1/4 cup soy sauce, or tamari for gluten-free
- 3 cloves garlic, minced
- 2 tablespoons honey
- 1 tablespoon freshly grated ginger
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
Instructions
- Make the sauce: In a small bowl, whisk together the peanut butter, soy sauce, garlic, honey, ginger, rice vinegar, and sesame oil until smooth. Set aside.
- Cook the chicken: Heat 2 tablespoons neutral oil in a large nonstick skillet over medium-high heat. Add the ground chicken and cook, breaking it apart with a spoon, until completely cooked through and no longer pink. Transfer the chicken to a bowl with a slotted spoon. Drain excess liquid and carefully wipe the skillet clean if needed.
- Cook the vegetables: Add the remaining oil to the skillet. Once hot, add the coleslaw mix and grated carrots. Cook for 3–4 minutes, stirring frequently, until the cabbage is tender-crisp. Reduce the heat if the vegetables begin to brown too quickly.
- Combine: Return the cooked chicken to the skillet and pour in the peanut sauce. Toss until the chicken and vegetables are evenly coated. Season with salt and black pepper to taste.
- Finish: Cook for another 2–3 minutes, or until everything is heated through. Remove from the heat and stir in the green onions and cilantro.
- Serve: Top with additional cilantro and hot chili sauce. Add a squeeze of fresh lime juice before serving, if desired.
Notes
- Keep the cabbage crisp: Avoid overcooking it. You want tender cabbage that still has a little crunch.
- Gluten-free option: Use certified gluten-free tamari instead of regular soy sauce.
- Control the heat: Serve chili sauce on the side so everyone can adjust the spice level.
- Easy substitutions: Ground turkey can replace ground chicken.
- Serving idea: Enjoy as-is or serve over jasmine rice, brown rice, cauliflower rice, or noodles.
- Storage: Refrigerate leftovers in an airtight container for up to 3–4 days.
- Oil note: The supplied ingredient list says 3 tablespoons total, while the original instructions call for 2 tablespoons for the chicken plus 2 tablespoons for the vegetables. I’ve retained 3 tablespoons total here and recommend simply using the remaining oil for the vegetables.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stir Fry
- Cuisine: Thai-inspired
Nutrition
- Serving Size: 1/4 of recipe
- Calories: ~510 kcal
- Sugar: 14 g
- Sodium: 1150 mg
- Fat: 32 g
- Saturated Fat: 6 g
- Unsaturated Fat: 24 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 5 g
- Protein: 31 g
- Cholesterol: 95 mg