Thai Chicken And Cabbage Skillet
A quick and easy one-pan meal featuring ground chicken and fresh vegetables in a delicious peanut sauce.
Equipment
- Large non-stick skillet For even cooking and easy cleanup.
Ingredients
Main Ingredients
- 3 tbsp neutral oil such as avocado oil
- 1 lb ground chicken
- 16 oz coleslaw cabbage mix
- 2 medium carrots, grated
- 2 medium green onions, sliced
- 0.5 cup chopped cilantro
- 1 pinch Kosher salt to taste
- 1 pinch fresh black pepper to taste
- 1 tbsp hot chili sauce for serving
Instructions
- In a small bowl, whisk together all the sauce ingredients until smooth. Set aside.
- In a large non-stick skillet, heat 2 tablespoons of oil over medium-high heat. Add the ground chicken and cook until no longer pink, about 5-7 minutes.
- Transfer the cooked chicken to a bowl using a slotted spoon. Drain any excess juices and wipe the pan clean.
- Add the remaining 1 tablespoon of oil to the skillet. When hot, add the coleslaw mix and grated carrots. Cook for 3-4 minutes until tender-crisp.
- Return the chicken to the skillet, pour in the sauce, and season with salt and pepper. Cook until heated through, about 2-3 minutes.
- Stir in the green onions and cilantro. Serve hot with additional cilantro and hot chili sauce on top.
Notes
For a spicier kick, add more hot chili sauce or some red pepper flakes. You can substitute the coleslaw mix with other vegetables like bell peppers or snap peas for variety.