Cabbage Chicken Stir Fry with Peanut Sauce Recipe
This Cabbage Chicken recipe is a quick and flavorful stir fry combining ground chicken with tender-crisp coleslaw cabbage mix, grated carrots, and a savory peanut-soy sauce. Ready in just 30 minutes, it’s perfect for a healthy weeknight dinner packed with fresh herbs and a touch of heat from chili sauce.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
- Diet: Gluten Free
Ingredients
For the Stir Fry
- 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
- Hot chili sauce, for serving
For the 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
Instructions
- Prepare the sauce: In a small bowl, whisk together peanut butter, soy sauce, garlic, honey, grated ginger, rice vinegar, and sesame oil until smooth. Set the sauce aside for later use.
- 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 until no longer pink, breaking up the meat with a spoon as it cooks. Once cooked through, transfer the chicken to a bowl using a slotted spoon to drain excess juices. Wipe the pan clean.
- Cook the vegetables: Add the remaining 1 tablespoon of oil to the skillet and heat it. Add the coleslaw cabbage mix and grated carrots. Stir constantly and cook for about 3 to 4 minutes until the vegetables are tender-crisp. If the vegetables start to burn, reduce the heat to maintain a gentle stir-fry.
- Combine chicken and sauce: Return the cooked chicken to the skillet with the vegetables. Pour the prepared sauce over the mixture and season with kosher salt and freshly ground black pepper to taste. Cook together for a few minutes until everything is heated through and well coated in the sauce.
- Finish and serve: Stir in the sliced green onions and chopped cilantro. Serve the stir fry immediately, topped with additional cilantro and a drizzle of hot chili sauce. Optionally, add a squeeze of fresh lime juice for extra brightness.
Notes
- Use tamari instead of soy sauce to make this recipe gluten free.
- For a spicier dish, increase the amount of hot chili sauce or add fresh chili slices during cooking.
- You can substitute ground chicken with ground turkey or lean pork if preferred.
- Serve over steamed rice or noodles for a complete meal.
- Leftovers keep well refrigerated for up to 3 days and reheat easily in a skillet or microwave.
