Easy Thai Chicken Cabbage Skillet
This Easy Thai Chicken Cabbage Skillet is a quick and healthy meal, ready in under 30 minutes. It features tender chicken, crisp cabbage, and a vibrant Thai-inspired peanut sauce, making it a perfect weeknight dinner.
Equipment
- Large Skillet or Wok
- Cutting board
- sharp knife
- Measuring cups
- Measuring spoons
- Small bowl
- Whisk
Ingredients
- 1.5 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 medium head of green cabbage, shredded about 6 cups
- 1 red bell pepper, thinly sliced
- 1 carrot, julienned
- 2 cloves garlic, minced
- 1 inch ginger, grated
- 2 green onions, thinly sliced, for garnish
- ¼ cup chopped cilantro, for garnish
- 1 tablespoon sesame oil
- 1 tablespoon olive oil
- ¼ cup peanut butter smooth or crunchy
- 2 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 2 tablespoons honey
- 1 tablespoon sriracha
- 1 tablespoon lime juice
- 2 tablespoons water
Instructions
- Cut the chicken into bite-sized pieces.
- Shred the cabbage.
- Slice the bell pepper and julienne the carrot.
- Mince the garlic and ginger.
- Prepare the green onions and cilantro for garnish.
- In a small bowl, whisk together the peanut butter, soy sauce, rice vinegar, honey, sriracha, lime juice, and water until smooth. If the sauce is too thick, add more water, one tablespoon at a time, until you reach your desired consistency.
- Heat the sesame oil and olive oil in a large skillet or wok over medium-high heat.
- Add the chicken and cook until browned and cooked through, about 5-7 minutes.
- Remove the chicken from the skillet and set aside.
- Add the garlic and ginger to the skillet and cook for about 30 seconds, until fragrant.
- Add the cabbage, bell pepper, and carrot to the skillet and stir-fry until the cabbage is slightly softened, about 5-7 minutes.
- Return the cooked chicken to the skillet with the vegetables.
- Pour the Thai peanut sauce over the chicken and vegetables.
- Stir well to combine and simmer for 2-3 minutes, or until the sauce has thickened slightly and everything is heated through.
- Garnish with green onions and cilantro.
- Serve hot over rice or noodles, or enjoy it as a lighter meal on its own!
Notes
Don't overcrowd the pan; cook in batches if needed. Adjust the spice level to your preference. This dish can be made ahead and reheated. Add chopped peanuts or sesame seeds for added crunch. Try different vegetables or proteins for variations. Leftovers can be stored in the refrigerator for 3-4 days.