Chicken Cabbage Peanut Stir Fry

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 kind of chicken should I use?

Go with ground chicken. It cooks up quick and blends nicely with everything, so every bite is packed with flavor.

→ How do I keep my veggies crunchy?

Throw the carrots and coleslaw in a hot pan, keep them moving, and just cook them a few minutes so they stay a little crisp. Don’t let them go soft.

→ Can I swap peanut butter out?

Definitely. Try cashew or almond butter if you want something a little different—it’ll still turn out creamy and delicious.

→ Is there a gluten-free option?

Yep! Just use tamari instead of regular soy sauce and you’ll keep it gluten-free.

→ What should I throw on top?

Extra green onions, a handful of cilantro, hot chili sauce, or fresh lime juice make it pop. They add a ton of color and zing.

→ Does this hold up for leftovers?

For sure. Heat it back up in a pan or in the microwave and it’ll still taste great—just give it a good stir while reheating.