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Chicken with cabbage tossed in a skillet is my go-to dinner when I’m short on time It mixes juicy ground chicken crunchy veggies and a cozy peanutty drizzle so you get a light but oh-so-satisfying meal every time
One night all I had left was some coleslaw mix—this came together out of nowhere and now we can’t stop making it
Tasty Ingredients
- Kosher salt and fresh cracked black pepper: Let’s you tweak the seasoning to your liking
- Green onions: Just slice up those pale greens and whites for a pop of brightness and a tiny kick
- Carrots: Use firm carrots you grate yourself to get natural sweetness and cheerful color
- Coleslaw cabbage mix: Bag of green and purple cabbage plus carrots is a shortcut Look for crisp, bold colors
- Neutral oil: Like avocado Handles high heat and lets all the other flavors shine
- Hot chili sauce: Add a little or a lot for extra heat I grab sriracha or chili crisp—totally up to you
- Peanut butter: Creamy style will melt into the sauce best Natural one with only peanuts and salt is perfect for pure taste
- Soy sauce or tamari: Brings deep savory notes Choose low-sodium if you want less salt
- Fresh ginger: Go for a fat, juicy piece and go ahead and peel before you grate
- Rice vinegar: Milky-clear unseasoned vinegar is what you want for zing
- Honey: Natural sweetener keeps everything balanced and cozy
- Ground chicken: The fresher the better—it’ll stay tender and tasty
- Cilantro: Big leafy bunches with no dark spots brings a super fresh and herby finish
- Garlic: Plump cloves bring all the flavor so don’t skip ’em
- Sesame oil: Just a dash gives you lovely toasty aroma at the end
Easy Step-by-Step
- Add Fresh Herbs and Serve:
- Switch off the stove and fold in chopped cilantro with thinly sliced green onions at the last second so they keep that fresh bite Pile in bowls right away Top with extra cilantro, a squeeze of lime, and a hit of chili sauce if you’re feeling spicy
- Combine and Finish Cooking:
- Toss the cooked chicken back with the veggies and pour over your peanut sauce Sprinkle over salt and pepper Stir everything for a few minutes over low heat until it all tastes like one amazing dish
- Sauté the Veggies:
- Wipe out your pan and warm the rest of your oil When it’s hot, dump in your cabbage mix and carrots Keep things moving with a spatula and cook just a few minutes Leave them a little crispy—they’re better that way
- Brown the Chicken:
- Pour two tablespoons oil in a skillet and get it hot over medium-high When it shimmers, toss in the chicken Use a spoon to break it up and let it brown, about five to seven minutes Scrape into a bowl with a slotted spoon so any juice stays behind
- Make the Sauce:
- Mix peanut butter, soy sauce, garlic, honey, rice vinegar, ginger, and a splash of sesame oil in a small bowl Stir till creamy and smooth Set it aside so the flavors get happy together
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I still can’t believe how much the peanutty sauce makes this all come together Even picky folks dig in when I serve this I always love splashing on extra chili sauce at the end for a bright kick
Leftover Tips
Leftovers keep in a closed container in your fridge for about four days Stays crispier than most pan-fried meals To warm it up, pop it in a hot skillet with a splash of water to loosen the sauce
Swaps and Options
Ground turkey or pork swaps in easily if that’s what you’ve got No coleslaw mix? Just shred some cabbage and carrots by hand Want to change up the sauce? Try almond or cashew butter for something different
How to Eat
Spoon over fluffy jasmine rice or stir into cooked rice noodles if you want something filling For crunch, crush up peanuts or sprinkle sesame seeds on top Want a cool side? Toss some cucumber salad together or slice up juicy mango
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Backstory and Traditions
Stir fries are a staple across Asia but tossing in coleslaw mix and ground chicken is a quick hack from home kitchens across America The peanut butter sauce nods to Thai flavor classics but keeps things extra easy I love how this dish brings bold taste to the table fast—no long prep needed
Frequently Asked Questions
- → What kind of chicken should I use?
Grab some ground chicken. It cooks up fast and mixes with everything easily, so every bite is packed with flavor.
- → How do I keep veggies from getting mushy?
Crank the heat to medium-high, toss carrots and cabbage for 3–4 minutes, and keep stirring—don't let them sit too long so they stay crisp.
- → Can I swap the peanut butter?
Sure thing! Try almond or cashew butter for a new twist. Still rich and creamy in the sauce.
- → Can I make this gluten free?
Yep, just use tamari in place of soy sauce. Everything else stays the same—easy!
- → What can I sprinkle on at the end?
Some chopped cilantro, green onions, a splash of chili sauce, or fresh lime on top make it even better.
- → How does it hold up for leftovers?
Leftovers heat up great. Just warm in a skillet or microwave until hot, give it a stir, and dig in.