Description
This flavorful Cabbage Chicken stir fry combines tender ground chicken with crisp coleslaw cabbage mix and grated carrots, all tossed in a vibrant peanut-soy sauce. Enhanced with fresh ginger, garlic, and a touch of honey, this quick and easy 30-minute stir fry makes a nutritious, delicious weeknight dinner for 6.
Ingredients
Protein and Vegetables
- 3 Tbsp. neutral oil, such as avocado oil, divided
- 1 lb. ground chicken
- 16 oz. coleslaw cabbage mix
- 2 medium carrots, grated
- 2-3 green onions, sliced
- ½ cup chopped cilantro, plus more for serving
- Kosher salt and fresh black pepper, to taste
Sauce
- ¼ cup creamy peanut butter
- ¼ 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
- Hot chili sauce, for serving
Instructions
- Prepare the sauce: Whisk together the creamy peanut butter, soy sauce, minced garlic, honey, grated ginger, rice vinegar, and sesame oil in a small bowl until smooth and well combined. Set aside.
- Cook the chicken: Heat 2 tablespoons of the neutral oil in a large non-stick skillet over medium-high heat. Add the ground chicken and cook, breaking it up with a spoon, until it is no longer pink and cooked through. Use a slotted spoon to transfer the chicken to a bowl, then drain any excess juices from the pan and wipe it clean.
- Sauté the vegetables: Add the remaining 1 tablespoon of oil to the skillet. Once hot, add the coleslaw cabbage mix and grated carrots. Cook, stirring constantly, until the vegetables are tender-crisp, about 3-4 minutes. If the vegetables begin to burn, reduce the heat to prevent charring. The goal is to keep the cabbage tender but still crisp.
- Combine chicken and sauce: Return the cooked chicken to the skillet and pour in the prepared sauce. Season with kosher salt and fresh black pepper to taste. Stir everything together and cook for a few minutes until heated through and well coated with the sauce.
- Finish and serve: Stir in the sliced green onions and chopped cilantro. Serve the stir fry topped with extra cilantro and hot chili sauce. Optionally, add a squeeze of fresh lime juice for added brightness.
Notes
- You can substitute ground turkey or ground pork for the chicken if desired.
- Use tamari instead of soy sauce to make this recipe gluten free.
- If you want extra heat, add more hot chili sauce or some crushed red pepper flakes into the sauce.
- Serve over steamed rice or noodles for a fuller meal.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
