Chicken Cabbage Peanut Stir Fry (Print Version)
# Ingredients:
→ Main Ingredients
01 -
45 ml neutral oil, such as avocado oil, divided
02 -
450 g ground chicken
03 -
450 g coleslaw mix (shredded cabbage and carrots)
04 -
2 medium carrots, grated
05 -
2–3 green onions, sliced
06 -
15 g fresh cilantro, chopped, plus extra for garnish
07 -
Kosher salt, to taste
08 -
Freshly ground black pepper, to taste
09 -
Hot chili sauce, for serving
→ Sauce
10 -
60 ml creamy peanut butter
11 -
60 ml soy sauce (or tamari for gluten-free)
12 -
3 garlic cloves, minced
13 -
30 ml honey
14 -
15 ml freshly grated ginger
15 -
15 ml rice vinegar
16 -
5 ml sesame oil
# Instructions:
01 -
Whisk together peanut butter, soy sauce, garlic, honey, ginger, rice vinegar, and sesame oil in a small bowl until smooth. Set aside.
02 -
In a large non-stick skillet, heat 30 ml of neutral oil over medium-high heat. Add the ground chicken and cook until no longer pink, breaking up the meat with a spoon. Transfer the chicken to a bowl using a slotted spoon. Carefully drain the juices and wipe the skillet clean.
03 -
Heat the remaining oil in the skillet over medium-high heat. Sauté the coleslaw mix and grated carrots, stirring constantly, for 3–4 minutes until the vegetables are tender-crisp. Reduce heat if vegetables start to brown.
04 -
Return the cooked chicken to the skillet. Pour the prepared sauce over the mixture. Season with salt and freshly ground black pepper to taste. Cook for a few minutes, stirring, until heated through.
05 -
Stir in sliced green onions and chopped cilantro. Serve immediately, garnished with extra cilantro and accompanied by hot chili sauce. Optionally, add a squeeze of fresh lime juice.
# Notes:
01 -
Use tamari instead of standard soy sauce for a gluten-free option.
02 -
Adjust the quantity of hot chili sauce to achieve your desired spice level.
03 -
Do not overcook the cabbage; maintaining a tender-crisp texture is essential for the best stir fry.