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This chicken and cabbage stir fry is my favorite answer to busy weeknights It brings together juicy ground chicken crisp veggies and a nutty peanut sauce for a meal that hits every craving while staying on the lighter side of comfort food
I made this on a night when the fridge felt empty except for leftover coleslaw mix and it turned into a recipe everyone now asks for
Ingredients
- Ground chicken: Choose fresh or well-sealed meat for juiciness and firm texture
- Coleslaw cabbage mix: Shredded green and purple cabbage with carrots save so much prep time check that the mix is crisp and bright in color
- Carrots: Freshly grated carrots add gentle sweetness and color Use firm orange carrots that are heavy for their size
- Green onions: Bright freshness and a touch of sharpness Slice thin the white and pale green parts for the best flavor
- Cilantro: Adds fragrant herby lift Look for bundles with vibrant leaves and no wilting or black spots
- Neutral oil: like avocado lets the fresh flavors in the dish shine Grab one labeled suitable for high heat
- Kosher salt and freshly ground black pepper: lets you control seasoning to taste
- Hot chili sauce: Your choice for serving if you like heat I reach for sriracha or chili crisp
- Peanut butter: Creamy style works best for a silky sauce Natural peanut butter with just peanuts and salt brings pure peanut taste
- Soy sauce or tamari: Adds umami and strength Use low sodium if you want more control over saltiness
- Garlic: Pick plump firm cloves for fullest flavor
- Honey: Works as a natural sweetener balancing out the salt and acid
- Fresh ginger: Use a juicy chunky piece and peel before grating for the brightest flavor
- Rice vinegar: Subtle tanginess and balance Pick clear unseasoned vinegar for clean acidity
- Sesame oil: Just a few drops add irresistible toasted aroma
Step-by-Step Instructions
- Make the Sauce:
- Whisk together peanut butter soy sauce garlic honey ginger rice vinegar and sesame oil in a small bowl Mix until smooth making sure there are no lumps from the peanut butter Set aside so flavors can meld
- Brown the Chicken:
- Heat two tablespoons of neutral oil in a large nonstick skillet over medium high When the oil shimmers add ground chicken Break apart with a wooden spoon and cook until no longer pink about five to seven minutes Be patient—browning adds flavor Transfer cooked chicken to a bowl and use a slotted spoon to keep excess juice in the pan
- Sauté the Veggies:
- Drain any juices and wipe your skillet clean Add the remaining oil and let it heat up Toss in coleslaw cabbage mix and grated carrots Stir constantly for three to four minutes until the veggies are tender but still slightly crisp Adjust heat down if they threaten to scorch
- Combine and Finish Cooking:
- Return chicken to the skillet and pour in prepared peanut sauce Sprinkle with salt and pepper to taste Simmer everything together stirring often for two to three minutes until heated through and flavors blend
- Add Fresh Herbs and Serve:
- Turn off the heat Stir in sliced green onions and chopped cilantro right at the end so they stay bright Serve right away with an extra hit of cilantro and chili sauce on top A squeeze of fresh lime is never a bad idea
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I am always amazed at how the peanut sauce pulls every ingredient together even picky eaters gobble it up My favorite part is layering on chili sauce for a touch of heat and brightness
Storage Tips
You can refrigerate leftovers in a tightly sealed container for up to four days The texture holds up much better than most stir frys To reheat gently warm in a skillet over medium with a splash of water to loosen up the sauce
Ingredient Substitutions
Ground turkey or ground pork make good swaps for chicken if you have them on hand If you do not have coleslaw mix shred your own cabbage and carrots Almond butter or cashew butter can replace peanut butter for a twist
Serving Suggestions
Serve over steamed jasmine rice or toss with cooked rice noodles for a heartier meal Try adding crushed peanuts or sesame seeds on top for added crunch A crisp cucumber salad or sliced mango makes a fresh side
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Cultural and Historical Context
While stir fries are found throughout Asia using coleslaw mix and ground chicken is a shortcut common in American home kitchens The peanut butter sauce is a nod to classic Thai flavor but simplified for everyday cooking I always admire how this recipe gets dinner on the table fast with flavors reminiscent of much longer recipes
Frequently Asked Questions
- → What type of chicken works best here?
Ground chicken is ideal, as it quickly browns and blends well with the stir fry's flavors, making for even bites throughout.
- → How do I keep the vegetables tender-crisp?
Cook the coleslaw mix and carrots over medium-high heat, stirring constantly for just 3-4 minutes; avoid overcooking for best texture.
- → Is it possible to substitute the peanut butter?
Yes, almond or cashew butter can be used for a different flavor profile while maintaining a creamy sauce.
- → Can this dish be made gluten free?
Absolutely! Simply use tamari instead of soy sauce to keep the stir fry gluten free.
- → What garnishes work well with this stir fry?
Fresh cilantro, sliced green onions, chili sauce, and a squeeze of fresh lime accent the flavors and add color.
- → Does this meal reheat well?
Yes, leftovers reheat beautifully. Rewarm in a skillet or microwave until heated through, stirring occasionally.