Chicken Cabbage Peanut Stir Fry (Print Version)
# Ingredients:
→ Main Ingredients
01 -
Hot chili sauce—serve on the side
02 -
Kosher salt (just add what tastes good to you)
03 -
A small bunch of fresh cilantro, minced up, plus extra for topping
04 -
Freshly cracked black pepper, to your liking
05 -
45 ml any mild-tasting oil like avocado oil, split and used in two steps
06 -
2–3 green onions, sliced thinly
07 -
450 g shredded cabbage and carrots mix (coleslaw blend)
08 -
450 g ground chicken meat
09 -
2 big carrots, shredded
→ Sauce
10 -
15 ml sesame oil for that nutty taste
11 -
3 garlic cloves, finely chopped
12 -
15 ml ginger, grated fresh
13 -
30 ml honey, for sweetness
14 -
60 ml creamy peanut butter
15 -
60 ml soy sauce (grab tamari if you want it gluten-free)
16 -
15 ml rice vinegar
# Instructions:
01 -
Toss in green onions and cilantro at the very end. Spoon your stir fry into bowls, top with a bit more cilantro, splash on hot chili sauce if you’re into spicy, and, if you want, squeeze in some fresh lime. Enjoy right away!
02 -
Slide the cooked chicken back into the pan with your veggies. Pour in the sauce you made earlier. Sprinkle in as much salt and pepper as you like. Stir everything a couple minutes so it all warms up together.
03 -
Pour the rest of the oil into your hot skillet. Toss in the bag of coleslaw mix and carrots. Keep them moving for about 3 to 4 minutes so they get soft but still a bit crunchy. If they start to get dark, turn down the heat.
04 -
In a big non-stick pan, warm up 30 ml of the oil over medium-high. Break up the ground chicken as you add it, cooking until it’s no longer pink at all. Move the chicken out of the pan with a slotted spoon. Pour off any extra liquid and give the pan a wipe.
05 -
In a little bowl, mix together peanut butter, soy sauce, garlic, honey, ginger, rice vinegar, and sesame oil until everything’s smooth and blended. Leave it aside until you need it.
# Notes:
01 -
Want it gluten-free? Use tamari where it says soy sauce.
02 -
Spice is your call—use more or less hot chili sauce depending on what you like.
03 -
Don’t let the cabbage get mushy—stop cooking as soon as it’s just tender and still a little firm.