Chicken Cabbage Peanut Stir Fry (Print Version)
# Ingredients:
→ Main Ingredients
01 -
Hot chili sauce to serve
02 -
Freshly ground black pepper, sprinkle as needed
03 -
Kosher salt, add as you like
04 -
Extra cilantro, for topping later
05 -
15 g fresh cilantro chopped
06 -
2–3 green onions chopped
07 -
2 medium carrots shredded
08 -
450 g coleslaw mix with cabbage and carrots
09 -
450 g ground chicken
10 -
45 ml mild oil like avocado oil, split up
→ Sauce
11 -
5 ml sesame oil
12 -
15 ml rice vinegar
13 -
15 ml ginger, grated fresh
14 -
30 ml honey
15 -
3 garlic cloves, chopped up
16 -
60 ml soy sauce or swap in tamari to skip gluten
17 -
60 ml smooth peanut butter
# Instructions:
01 -
Toss in cilantro and green onions at the very end. Dish it up right away, scatter a bit more cilantro on top, and bring some chili sauce to the table. If you want a fresh kick, splash with some lime juice too.
02 -
Put the chicken back with the veggies. Dump in your sauce. Toss everything together. Hit it with a bit of salt and pepper. Keep it on the heat till it's warmed through and happy.
03 -
Add the rest of the oil to the pan. Toss in coleslaw and carrots. Keep them moving for about 3–4 minutes till they're just getting soft but crisp. If they start to get too dark, drop the heat.
04 -
Grab your big skillet and set it over medium-high flame. Pour in 30 ml oil. Add ground chicken, break it up, and cook till all the pink is gone. Use a slotted spoon to scoop out the chicken, leaving juices behind. Wipe out the pan before you go on.
05 -
In a small bowl, mix up peanut butter, soy sauce, garlic, honey, ginger, rice vinegar, and sesame oil till it's smooth and creamy. Set aside till you need it.
# Notes:
01 -
Tamari is a great pick if you need it gluten-free.
02 -
Like it spicy? Pour as much chili sauce as you want.
03 -
Keep the cabbage just cooked, not too soft, for the tastiest results.